Recipe by Karen From Colorado
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
Top Review by JoAnn
Karen, your Green Chili Sauce with Pork creation was great! My DH who has been eating Mexican food his entire life really enjoyed it. Next time I will add even more green chili's (I underestimated the number of chili's I bought!) I actually made burrito's out of this. Just used a slotted spoon, spooned the mixture into the tortilla, rolled up and it was delicious. Thank you for sharing this with us.
- 907.18-1360.77 g pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
- 29.58 ml cooking oil or 29.58 ml lard or 29.58 ml bacon grease
- 1 large chopped onion (not traditional) (optional)
- 1 head minced garlic (taste great, but also helps prevent heart burn)
- 88.74 ml flour
- 425.24 g can tomatoes, drained
- 473.18 ml diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
- 9.85-19.71 ml jalapenos (optional)
- 1182.95 ml water (broth is not traditional, but I like the flavor better) or 1182.95 ml chicken broth (broth is not traditional, but I like the flavor better)
- 29.58 ml ground chili powder (or to taste) (optional)
- 4.92 ml salt
Directions See How It's Made
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
- Cool meat enough to handle.
- Cube cooked pork into bite size pieces.
- Process 1/2 of the green chilies until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
- Leave pork out for a vegetarian green chili sauce.