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Prep Time: 0 Minutes Cook Time: 440 Minutes |
Ready In: 440 Minutes Servings: 8 |
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This dish is very versatile. You can use it on your burritos or your enchiladas, over your eggs or just in a bowl. Ingredients:
1 - can tomato sauce |
1 - can tomato chunks |
32 ounces or 1qt of chicken stock with three tablespoons of pork base. |
5+ pueblo chilies (we use about eight) |
two tsp salt |
two tsp pepper |
two tsp garlic |
two cups flour |
1 stick of butter |
3 pound of diced pork butt |
1 red onion |
3 tbsp chili powder |
2 tbsp of granulated garlic |
2 tbsp of rep pepper flakes |
Directions:
1. Step 1: Dice the red onion and pork. Brown your pork in a stock pot using a little olive oil. Once complete add the onion and let sweat until nice an tender. Add the stick of butter and add your flour now. Brown flour to a golden color.
2. Step 2: Add your tomato cans in now and let simmer for about three minutes. Then add your chicken /pork stock. At this time you can put remaining ingredients into the mixture as well. We will half the green chilies and remove about a ladle full of the already started mixture and blend them till they are nice and smooth. Add this to your mixture and the remainder of the whole green chilies. Lat simmer for around four hours on low. Test taste after that time and add what ever you need. Salt and Peeper seem to be the most common. Some people may incorporate Cumin into their green chili and I must say it adds a little something, but this is not the true way of doing it like the old country.
3. Now is the time to try it out with a rolled up tortilla. This dish can be put atop of burritos, enchiladas, eggs, fries, almost anything you can think of. Experiment with it and you might just find that next best meal you will be making every couple weeks.
4. We are making this week sometime IO will try to get a photo for you to see.
5. Enjoy!
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