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    Green Chile


    Source of Recipe


    adapted from Creme de Colorado cookbook

    List of Ingredients




    1/3 cup low salt beef broth, or more as needed
    2 Pounds Lean Pork Cubed
    1 Medium Onion Cut In Large Chunks
    1 Clove Garlic (Up To 2 Cloves) Minced
    Freshly Ground Pepper To Taste
    1 28 Ounces Can Whole Peeled Tomatoes, low salt
    8 Anaheim Chili Peppers, (Up To 10) Roasted, Peeled Seeded & Chopped
    2 Cups Water
    1 1/2 Tablespoons oat Flour
    1/3 Cup Water
    6 tortillas (see in main 6wbmo category under "misc" subheading")

    Recipe



    Heat broth in large stockpot. Add pork, onion, garlic and pepper. Saute until pork is browned. Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer covered for 45 minutes. Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened. Cover and simmer for 15 minutes.

    Make double the recipe and freeze in smaller portions so you'll have some on hand. Green chile makes an excellent sauce for enchiladas, burritos and chile rellenos.

 

 

 

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