Directions: |
Directions:Start by removing the bone and cutting pork in cubes no larger than 1”. Place all meat, salt and pepper and 5 to 10 medium garlic cloves, finely chopped or pressed, in a large pot and simmer until fully cooked. It is important to cook off all moisture until only grease remains, BUT DON’T BURN THE MEAT. Drain all grease off of meat and return the meat to the pot. Rudy uses a large strainer to assist him.
While cooking the meat, prepare the chili's by removing most of the seeds and chopping the peppers to a medium size or to suit. Add to the chili's one can of whole tomatoes and 5 to 10 medium sized cloves of garlic. Then add the chopped onion. Rudy mixes and crushes the tomato's by hand, then sets it aside until the meat is cooked.
When the meat has cooked and has been thoroughly drained of grease, add flour to the meat, mixing so that the meat gets coated. Return the pot to the stove and continue cooking and stirring the meat to keep the flour from burning. The flour will coat the meat and brown a bit. DO NOT BURN THE MEAT.
Add the chili/tomato/garlic/onion mixture to the meat. Add 2 cans of chicken broth and simmer until thick, and the meat is tender.
If you like it thicker, then use the old “flour and warm water mixed in a jar” trick to add and make thicker. Rudy frequently adds as much as another 3/4 cup of flour in this way. He suggests that you can change the details of the ingredients to suit your own special tastes. The chili's in particular vary in strength and flavor. |
This recipe for Rudy Griego’s Green Chili is from