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 (diced into pea-size pieces)
- 4 cups water
- 1 teaspoon garlic salt
- 1⁄4 teaspoon ground cumin
- 1 teaspoon oil
- 1 tablespoon flour
- Heat your stock pot on medium high heat and add oil. Add your pork and cook for 2 minutes stirring occasionally.
- Next, add your flour and stir to combine. (If too thick you can add a teaspoon of water 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 add your green chilies, the rest of your water, cumin, and garlic salt.
- Cover the pot and allow the chile to come up to a boil. Drop your heat to medium low and simmer for 30 minutes. 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.