GREEN CHILES
Boil two pounds of meat until tender and chop fine; add a large ripe peeled tomato, two sliced onions, two slices of bread chopped fine, raisins, olives, salt and a tablespoonful of vinegar. Fry all these together in olive-oil and season with a little sugar and pepper. Remove the stems and seeds from six green chile peppers and stuff them with this dressing. Dip each chile in a rather stiff batter and fry in deep drippings.