Monday, August 30, 2010

No Tomatillos Allowed




  • 2-3 lb pork roast, trimmed and cut in small cubes
  • ½ cup shortening or oil
  • 12- 14 Joe E Parker green chilies (medium heat) or Heritage Big Jims (hot) that have been roasted, skins and stems removed, and chopped in ¼” dice (or 1- 2 cups)
  • ½ cup flour
  • 4-5 cloves garlic, minced
  • 8- 10 cups water or chicken stock
  • Salt and pepper
Option 1:
Add finely diced small onion

Option 2:
Prepare as below but puree about 1/3 of the chiles with the onion and the water before adding the meat and the rest of the chiles back in.

Season the pork with salt and pepper and brown in heavy pot (do in batches). Set meat aside.  If you are using onion, add it now and cook until translucent.  Add flour to fat (and onions) and cook roux 2-3 minutes.   Add garlic and chopped chiles and cook briefly 1-2 minutes. Add water or chicken stock, and meat.  Add salt and pepper to taste.  Can simmer for thirty minutes and eat but I like to cook it slow with a lid on for a couple hours on the stove on low or in the oven 300 degrees until the meat is tender and falls apart.

You can add more stock or water as necessary but when finished it should have the consistency of a thin gravy.

Use as soup with warm tortillas or to smother burritos, enchiladas, tacos, or anything else.

No comments:

Post a Comment