Prep 10 mins
Cook 35 mins
Its Hatch green chile season again so I guess its time I put my recipe on here to share with others that might be new to Colorado's Chile tradition.
- 1⁄2 lb pork roast (finely diced into pea-size pieces)
- 5 cups fresh hatch hot green chili peppers (1 cup diced into pea sized peices)
- 1⁄2 onion, finely diced
- 1 teaspoon oil
- 1 tablespoon flour
- 5 cups water
- 1 teaspoon garlic salt
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon celery salt
- 2 chicken bouillon cubes
- Heat your stock pot on medium high heat and add oil. Add your pork and cook for 10-15 minutes stirring occasionally until browned.
- Next, add in the onions and continue to brown the onions with the pork. Add your flour and stir to combine. (If too thick you can add a teaspoon of oil so that the roux is manageable).
- Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps. Then, blend the chiles except for the reserved chiles into the blender and puree. Add in the green chilies, the chopped and the pureed chiles, the rest of your water, cumin, garlic salt, celery salt, and bouillon cubes.
- Stir well and allow the chile to come up to a boil. Drop your heat to medium low, cover and simmer for 45 minutes to an hour. Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve.
It's unbelievable to see this recipe here,i worked in a place here in az. And we made this almost exactly! Wonderful,authentic,a great traditional mexican recipes,and thanks for posting.