Colorado Green Chili
Ingredients:
1 Lb Diced Pork (Some markets have this already prepared, if not you could dice boneless Pork Chops, although make sure they have a more fatty marbling)
1 Tsp Mexican Seasoning (If not available as a mix you can make your own with chili powder, garlic salt, Mexican oregano, onion powder)
2 Tomatoes diced (1 can of rotel drained may be substituted, although be aware of additional green chili. You could also use 1 can of fire roasted diced tomatoes, drained)
½ White Onion Chopped and diced
2-3 Cloves Garlic, Chopped and diced (Garlic will be based on taste preference, smaller cloves have a more pungent flavor, while larger cloves can take on a nutty flavor
4-5 Hatch Green Chili’s diced (These should have already been roasted and peeled
8oz Chicken Stock2 Cups Water
1 Tsp Olive oil (Garlic infused gives more flavor if available)
1/2 Cup Flour
1 Tsp Sea Salt (If your chicken stock has sodium, taste mix prior to adding, additional salt may not be needed)
1/2 Tsp Pepper (To taste depending on heat of chili’s I may not even add pepper)
Place a large Stock Pan over Med Low heat, coat bottom with olive oil. When heated add onion, and sweat until caramelized, about 5 minutes. Then add garlic and sauté for 1-2 minutes stirring often as Garlic can burn easily, and become bitter. Once garlic browns slightly, add the Pork and Seasoning.
Stir together until all ingredients are thoroughly incorporated. Increase heat to Med, and let pork brown on one side. Then add the Green Chili, and stir together, sauté for one minute. Then sift in flour, making sure to coat the entire top, once all flour has been sifted in, stir for one minute (Browning flour, and soaking up all the juices).
Then add chicken stock, and water, stirring until mix has come to a boil. Then add Tomatoes, Sea Salt, and reduce heat to Med low, until mix has come to a simmer. Let stand at a simmer stirring occasionally until sauce has thickened (The Consistency will be based on preference 1 hour should produce a soup like sauce, while 2 hours or longer should produce a gravy consistency).