I have been tweaking this recipe for several years , to get it to the point of what I recall when I was first given this recipe over 25 years ago, from a wonderful Hispanic lady I worked with in my first restaurant, Noemi had man many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking..
1 Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch of garlic.
2 Cool meat enough to handle.
3 Process 1/2 of the green chilies until smooth.
4 In the same large pan, melt the lard or bacon grease (or heat oil).
5 Add onions chiles, and 1/2 jalapenos and garlic; saute until tender but not brown.
6 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
7 Add broth.
8 Cook and stir until mixture comes to boil and is slightly thickened.
9 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).
10 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
11 Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom of the pan.
12 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
13 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 15|
|Calories from Fat: 126 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 56.2mg||17 %|
|Sodium 447.2mg||15 %|
|Potassium 503.6mg||13 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.8g|
|Protein 17.7g||25 %|
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Calories per serving: 230
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