Chile Verde Con Cerdo

By tjberens

This is a the recipe from a Mexican neighbor of mine. You can easily change the heat by adding more of your favorite chili peppers.

Leave the Pork out for a vegetarian version.

Ingredients

• 2 lbs pork roast (pre-diced pork works well for a faster preparation)
• 2 tablespoons cooking oil or bacon grease
• 1 large chopped onion
• 1 head minced garlic
• 6 tablespoons flour
• 1 (15 ounce) can tomatoes, drained
• 2 cups diced green chilies
• 3 large tomatillos, husks removed and coarsely chopped
• 2 -4 jalapenos depending on heat desired
• 5 cups water or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
• 2 tablespoons ground cumin (or to taste)
• 2 tablespoons ground chili powder (or to taste)
• 1 teaspoon salt

Preparation

Step 1

Use a large pot over medium high. Brown the diced pork in the pot. Remove from pan and cool meat enough to handle.
Process 1/2 of the green chilies and the tomatoes until smooth.
In the same large pan, add bacon grease or oil. Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and oil until flour absorbs the oil or fat. Let cook for a couple of minutes to eliminate the raw flour taste.
Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened.
Add diced pork, drained tomatoes, chopped tomatillos, 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.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.