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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a dish I learned to cook from a hispanic couple when I lived in pueblo colorado. Recipe is easily adjustible according to taste. I have it heavy on the heat cuz i like it hot! Ingredients:
1/4 cup plus 1 tbsp of vegetable oil |
1/4 cup flour |
3 cloves of garlic or to taste |
1 small yellow onion |
1 tbsp garlic salt |
1-2 lbs pork loin trimmed of fat and cut in cubes |
6-8 pablano peppers roasted or cans of chopped green chilis |
1 can hot rotel tomatoes |
1 can regular stewed tomatoes |
chicken broth or pork broth if available (chicken works well tho) |
1-2 jalapenos to taste or omit if you like |
cheddar cheese and sour cream for toppers |
Directions:
1. heat oil in a fry pan and add flour to create a light tan roux
2. put in a bowl and set to the side for later
3. season pork cubes with garlic salt and brown in a nonstick with 1/2 tbsp of oil , not necessary to cook through just brown for flavor
4. place in a large pot on medium heat and just cover with chicken broth
5. place other 1/2 tbsp of oil in skillet and cook garlic and onion until lightly carmalized
6. deglaze pan with a little chicken broth and pour onion mixture into larger pot
7. put in can of rotel tomatoes, and roasted chopped peppers (or cans of green chilis are easier)
8. take stewed tomatoes and squish them up with your hands so there are no large pieces and pour into pot
9. add jalapenos according to preference (i dont think its hot enough if it doesnt give me the sniffles hehe)
10. mix some of the chili juice with about half of the roux and pour into the pot.
11. bring to a simmer and see how thick it is, if its too thin add more roux until its as thick as you like it
12. allow it to cook on low heat for another 30 minutes or so
13. serve over rice or just as soup topped with condiments of your choice! i like making nachos out of it for day two! Even better leftover
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