TAG RESTAURANT GROUP RECIPES

Steps:

• Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
• Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
• Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
• Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
• Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
• Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
• If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!

Steps:

• Dissolve yeast in warm water with sugar.
• Mix all other ingredients together and add to yeast mixture.
• Mix well in large bowl; cover and let set in refrigerator overnight.
• Remove required amount from refrigerator and pat or roll out on floured surface.
• Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
• Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
• Note: this dough will keep in the refrigerator for 1-2 weeks.