If you purchase fresh chilies, roast them over a flame until blistered and then allow to cool under a towel. Then peel, remove the stem and seeds, and dice them up. The flavor of roasting your own fresh chile is worth the effort and the aroma it produces in the kitchen makes roasting your own even more appealing.
- 3 lbs. lean boneless pork cut into 1/2 inch pieces
- 1/4 cup flour
- 1 large onion, chopped
- 1 cup diced green chili (Two 7oz. cans or about 1 lb. fresh)
- 3 Tbsp. bacon grease or oil for the skillet
- 3 cloves garlic, finely chopped
- 1 can chicken broth
- Salt and pepper to taste
- 1 large can diced tomatoes or 1 lb. fresh diced tomatoes
- 1/2 tsp. dried Mexican oregano
In a large skillet, heat the oil and simmer the onions on medium high for about 4 minutes and then add the garlic. Stir and cook 1 more minute before adding the pork. Cook for about 5 minutes until the pork is browned on all sides, stirring constantly. Next, Add the tomatoes with liquid, oregano, chili and season with salt and pepper. Dissolve the flour in the chicken broth and add to the skillet and bring to a boil. Stir and reduce the heat to medium low. Simmer, stirring frequently, for about 15 to 20 minutes. Add a little more flour dissolved in water and stir if the sauce isn't thick enough. Serve hot.
This dish can be served as a stew or eaten by hand with warm flour tortillas. It's also suitable for making burritos if you have any leftovers. You can top this dish with a little chopped cilantro as a garnish if you like, or serve it with artisan bread for a filling meal.
Enjoy!
- Yields: 8 servings
- Preparation Time: 30 minutes