Pueblo Green Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ c. & 1 tbsp. oil
¼ c. flour
3 cloves garlic +/-
1 small onion
1 tbsp. garlic salt
1-2 lbs. pork cut into ½"-1" cubes
12-16 roasted green chilies, chopped
1 can Rotel with Chili© (I use hot, but mild would work too)
1 can stewed tomatoes
chicken broth (enough to cover pork 32 oz. +/-)
3-4 jalapeños
cheddar cheese, sour cream, fresh cilantro as desired for topping
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Directions: |
Directions:Heat ¼ c. oil in saucepan. Add flour to create a roux - put roux in bowl and save for later. Season pork with garlic salt and brown in a nonstick pan with ½ tbsp. oil. Place pork in large pot on medium heat and cover with chicken broth. Place other ½ tbsp. oil in skillet and cook garlic and onion until slightly caramelized. De-glaze pan with a little chicken broth. Pour mixture into large pot with pork. Add Rotel© and roasted chilies. Squish stewed tomatoes so there are no large chunks in the pot. Add jalapeños. Mix some chili juice with ½ roux and pour into the large pot. Bring to a simmer. If to thin and more roux. Allow to simmer on low for 30 minutes. Garnish with cheddar cheese, sour cream and or fresh cilantro as desired |
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