25 Anaheim green chilles or 5 4½ ounce can green chiles
3 sticks (12 ounces) butter or margarine, plus more for sautering pork
3 pounds pork, cut into ½ inch cubes
2 large white onion, cut into ½ inch dice
1 Tablespoon plus 1 teaspoon salt
1 ¾ teaspoons ground black pepper
1¾ Tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoon granulated garlic
6 large tomatoes, cut int ½ inch dice
2 14½ ounce cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour
1. If roasng your own chilies: Preheat an outdoor grill to high. Place the chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into ¼ inch pieces.
2. Heat some butter in a large pot and add the cubed pork. Cook about 15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
3. After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
4. In seperate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
5. Slowly add the roux to the chili, stirring constantly, and shut off the
heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness).
6. Let stand 5 minutes and serve in bowl or smothered.