2 to 3 bunches red chard 2 tablespoons mild vinegar 2 tablespoons butter salt and pepper to tasteRemove thick part of chard stems. Sauté leaves with remaining ingredients until just barely wilted.To serve, place grilled pork medallions on top of sauce, with chiles rellenos and chard to side. Guacamole garnish
4 medium ancho chiles 1 cup cooked and seasoned black beans, well drained 1/4 cup mild goat cheese 1/2 cup grated sharp cheddar, such as Vermont 3 tablespoons chopped cilantro 2 to 3 tablespoons sliced green onions, tips and stems beer batter (your favorite recipe)Steam chiles 10 minutes or until
Cascabel Chile Purée8 to 10 dried cascabel chiles 2 cups chicken stockSeed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender.Marinade for Pork1/2 cup chile purée (recipe above) 1 cup chicken stock 1/3 cup peanut oil 2
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