Instructions: *Set a pot of water to boil. Scrap the paddle and clean it of spines. Rinse well to remove finer spines. Cut into strips 1/4-inch wide. Put in the pot along with a peeled whole onion and boil until tender, about 15 minutes.

Drain; discard the onion; rinse.

Mix flour, salt and pepper. Dredge meat cubes in the seasoned flour. Heat the olive oil in a large pot over medium-high heat. Saute the pork cubes, about one third at a time, in the oil until they are brown on all sides.

Remove them to a large plate as they brown. When all the pork cubes are cooked, spoon off all but 3 tablespoons of the pan drippings, if necessary.

Add the onions, scallions, garlic, roasted poblano chiles, and jalapenos, and saute for 3 minutes. Add the tomatoes and saute for an additional minute.

Return the pork to the pot, and then pour in enough water to just cover.

Bring to a boil, reduce the heat, and simmer the pork, covered, stirring occasionally, until tender, about 1 hour. Stir in the nopalitos and cilantro, and simmer the stew for 15 minutes. The sauce should have a thick gravy consistency. Add more water, if needed, and cook until heated through. Taste and adjust the seasoning, if necessary. Serve Pork and Chile Verde with Nopalitos at once, with the accompaniments of your choice.

NOTEs: Nopalitos, the young paddles on prickly-pear cactus. Spring dish

VARIATIONS: beef instead of pork. Chile colorado with Anaheim and Sante Fe Grande chiles.

ACCOMPANIMENTS: Spanish rice, refried beans or pintos; diced onions, flour tortillas and fresh salsa. Fresh limeade and lemonade.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.