Pork Green Chile

This easy recipe comes from a great book called Dining on a Dime. If you don't already own a copy of this book, I highly recommend finding a copy.

Pork Green Chile

Ingredients:

1 lb pork roast or chops, meat removed and cubed into small pieces
10 1/2 ounce chicken broth
1 onion, finely chopped
1/4 - 1/2 tsp garlic powder
1 7-ounce can green chilies, diced
2 Tbsp flour, dissolved in water

Directions:

1. Cook the pork in a small amount of oil until just browned.

2. Add the chicken broth to the cooking pork. Stir to loosen any browned pork bits. Cover and simmer on medium heat for about 10 minutes.

3. Add the onion, garlic powder, and green chiles. Cover and simmer on low to medium-low heat for 1-2 hours, stirring occasionally.

4. Remove from heat. Mix in flour (and water) until sauce begins to thicken.


Yield: 4 servings


Notes:

The original recipe called for a 1/4 of a jalapeno, diced up fine, and a touch of salt. I decided to nix both to avoid too much heat (from the jalapeno) and too much saltiness (the broth provided enough).

This recipe could probably be easily adapted to a slow cooker if desired. Just don't worry about browning the meat first and cook it for a longer period.

The chile is best served in a bowl topped with corn chips, cheese, tomatoes, or whatever suits your fancy.