Green Chile
1 cheap boneless pork roast
some flour
salt & pepper
cumin
garlic powder
10 or so freshly roasted anaheim chiles, or 1 big can of whole green chiles
a few jalapenos
1 can chopped tomatoes
chicken stock
Chop the pork into cubes. Mix up a little flour in a bowl and season it liberally with salt, pepper,
cumin, and garlic powder. Dredge the pork in the flour. Brown the pork in a heavy skillet in a little
oil. Remove from pan, set aside. Add the rest of the flour to the pan, a little more oil, a little more
flour, and the chicken stock (approximately 4 cups) to make kind of a roux. Heat slowly while stirring
constantly to get rid of those lumps. Dice up all the peppers; throw 'em in. Add in the tomatoes too.
Add water to the point that it seems too watery to be good green chile. Then let it simmer for at least
2 or 3 hours, stirring every so often. You can thicken it up really nicely with a little cornstarch in
water.
Serving suggestions: Add a little cheese, have some chips or tortillas on the side.
Submitted by Laura S.
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