Pork Green Chili

Pork Green Chili

Ingredients

• 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
• 2 tablespoons cooking oil
• 1 large chopped onion (not traditional) (optional)
• 1 head minced garlic (taste great, but also helps prevent heart burn)
• 6 tablespoons flour
• 1 (15 ounce) can tomatoes, drained
• 2 cups diced green chilies (I use frozen New Mexico Chilies – can be found in the freezer case)
• 1 (15 ounce) can of green enchilada sauce
• 2 -4 teaspoons jalapenos (optional)
• 5 cups chicken broth
• 2 tablespoons ground cumin (or to taste)
• 2 tablespoons ground chili powder (or to taste) (optional)
• 1 teaspoon salt

Directions

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).

Cool meat enough to handle.

Cube cooked pork into bite size pieces.

In the same large pan, melt the lard or bacon grease (or heat oil).

Add onions and garlic; sauté until tender but not brown.

Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.

Add broth

Cook and stir until mixture comes to boil and is slightly thickened.

Add cubed meat, drained tomatoes, green enchilada sauce, all of the green chilies and jalapeños if desired.

Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.