-=> Ben Collver wrote to Dave Drum <=-

 BC> I enjoyed reading your yarn, thanks for sharing it!

 BC> Beat by his own recipe *grin*

Considering Les is a "Grand Master" chilli cook, having competed in 
the ICS World Championship Chilli Cook-Off more than 20 times. (You
have to win a "qualfier" to go to the World Championship. He's never
won, but his brother Larrry took 1st place last fall in the Chile Verde
competition (and a $25,000 cheque).

Here's one of my favourite chile verde recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mark Hurt's Chile Verde
 Categories: Pork, Poultry, Chilies, Vegetables
      Yield: 8 Servings
 
  1 1/2 lb Boneless pork (or chicken);
           - diced to 1/4" cubes
      2 c  Chicken broth
      1 c  Green chile sauce (Herdez)
      2 c  Tomatillos; husked, coarse
           - chopped
      2 lg Roasted green chilies; seed,
           - dice (Anaheim or Poblano)
      4 cl Garlic; peeled, diced
      1 md Onion; diced
      1 lg Russet potato; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
    1/2 ts Cumin
    1/2 ts Sugar *
      3 tb Fat
      2 c  Drinking water
 
  A warm, hearty stew that will leave you full and
  satisfied. If fresh roasted chiles aren't available,
  you can use canned.
  
  * Omit the sugar for a lower-carb version.
  
  Brown the chicken or pork in a small amount of lard
  or oil, over high heat.
  
  Place the browned chicken or pork, chile sauce and
  tomatillos into a crock pot set on low, or a large,
  covered pot over low heat. Simmer for 2 hours. Add
  remaining ingredients and simmer for an additional 2
  hours. Check very 30 minutes, add water as necessary.
  
  Serve hot.
  
  From: Mark Hurt @ Forsyth Chilli Cook-off
  
  MM by Dave Drum - 20 January 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The longing for sweets is really a yearning for love or "sweetness".
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