|2 pounds||Pork cubed into chunks about the size of the end of your thumb; or 1 pound pork, 1 pound beef, some people use chicken... Usually here in Pueblo it is all pork.|
|2 cans||(7 oz) of roasted green chiles or 1 green chile and 1 jalapeno; depending on heat tolerance.|
|1||Baseball sized onion; chopped|
|3||Cloves of garlic minced; (up to 5)|
|Red chile powder if available|
|1 can||(8 oz) tomato sauce; or 12 oz can chopped tomatoes (optional)|
|Salt & pepper|
|Oil to brown pork|
Cut up meat. In a container (I use a lunch size paper bag) put ⅔ cup of flour, 1 table spoon red chile powder, salt and pepper to taste and meat.
Shake to coat meat well.
Heat oil in large dutch oven or pot (I use 5 quart dutch oven). Oil should be between 1/8th and 1/4th inch deep. Add meat, and don't worry if you add some of the flour along with it. Brown the meat, and at the same time get a nice light brown chile roux. Add onion and garlic to meat mixture about ½ way through the browning time. Add chiles, tomatoes if you are inclined and water to fill pot. Add oregano, somewhere between a pinch and 1/8th teaspoon, depending on preferences. Bring to good boil and simmer for about 30 minutes, adding water if needed. I just let it simmer down to the consistency I want, usually somewhat thick.
There are 2 camps on adding tomatoes, somewhat like the people who add beans to texas chili, and those who don't. I prefer either one. Potatoes are also an excellent addition. Usually served over burritos, sometimes enchiladas, or eaten plain with flour tortillas. Good stuff. The farther south you go, say Santa Fe, the thinner this stuff is. By the time you get to Alamagordo, it is almost chineese food like in consistency, and the meat seems to have disappeared.
The gabacho chile picker and green chile junkie <<<boz>>> Posted to CHILE-HEADS DIGEST by "boz" <boz@...> on Feb 13, 98
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