Recipe: Green chili

3 Tablespoons oil
2 lbs. lean pork cubed
1 med. onion cut in large chunks
2 cloves garlic minced
2 cans of tomatoes or fresh, chopped
8-10 Anaheim chilies roasted, peeled, seeded and chopped
        ( we use 16 Big Jims or Pueblo (Mira Sol) chilies)
2 cups water - we use 1 to 3
1.5 tablespoons all purpose flour
salt and pepper

This is how we do it, not as the recipe says to cook it.
We caramelize the onions first, add garlic to cook some and remove. Brown pork in three batches and add flour on the last batch, cook about three minutes. Add tomatoes with some tomato water to deglaze, chilies, water, onion and garlic and simmer for 45 minutes. Salt and pepper to taste. Can also add some tomatillos for a different taste but it also makes a great topping for enchiladas, burritos or chili rellenos. Great over eggs.

Anaheims are too mild for us but a combination of those with a hotter pepper is what we started with.  Hatch green chilies may be more readily available. Areas that do not have roasters you can roast them on the BBQ, spritzing water on them as they roast until somewhat charred and into a paper bag closed until cool, peel.

Thank you!

Thanks!

When I posted the recipe I just used the paper it was written on. I forgot that last year we tried the chili with poblanos which are found everywhere and it was quite good. They are more difficult to roast and they peel differently (scrape using the back of a butter knife). Also we added 1 ts of dried basil and a half ts of cumin and oregano.