It is a little bit better than and 1:1 vinegar to water ratio (the minimum approved) so it is probably ok even with the peppers and ginger. Sounds like an awfully lot of salt tho. The approved recipe calls for 1/2 cup too buy uses alot more green beans. Dave

No problem tracydr :) Green Chile Stew 2 TBSP oil 2 lbs pork butt, trimmed & cut into 1" cubes 2 red onions chopped 3 quarts + 2 1/2 cups water 30 chiles, peeled, seeded and chopped an entire bulb of roasted garlic, peeled and roughly chopped 1 tsp oregano 2 tsp salt 4 jalapeno peppers, seeded (if our peppers are hot, I omit these) 2 cups cilantro 1/4 cup corn starch (or thickener of choice) Sour cream (we use cottage cheese) Cheddar cheese Chopped tomatoes Tortillas Heat oil over medium heat in a large pan. Brown the pork. Add onion and saute until tender. Add 2 cups of water and degalze the pan (scrape all the brown bits). Add 3 quarts of water and gently simmer for 30 minutes. Add chiles, garlic, oregano, and salt. Simmer for 30-40 minutes, until pork is tender (pork should be at least 2/3 covered with water throughout the simmer, add water if neccessary.) Puree the jalapenos, cilantro, 1/2 cup water, and corn starch or thickener of choice. *if you are going to freeze the stew, you will need to add your thickener when you defrost and reheat it.* Add jalapeno mixture to the stew, adjust seasoning (typically needs more salt) and cook for another 15 minutes. Serve. Garnish with sour cream (we use cottage cheese as our sour cream), cheddar cheese, and chopped tomatoes. We also serve tortillas on the side. I have modified the original recipe, but the original recipe came from "Coyote Cafe" by Mark Miller. Let me know if you make it, and if you like it :)

This recipe might be a good starting point for you. I've not made it, but it sounds like it might give you the type of filling you are looking for - and use 1/2 cup egg substitute for the eggs. Alexa ********************************************************* Chili Rellenos Casserole Ingredients: 2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. 2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. 3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve

They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..