Green Chile Pork Chili

Friday, October 31st, 2014


Ingredients:

25 green chiles or 5 (4 ½-oz) cans green chiles
3 sticks of butter, plus more for sautéing pork
3 pounds pork, cut into ½-inch cubes (or chili grind)
2 large white onions, cut into ½-inch dice
1 tablespoon plus 1 teaspoon salt
1 ¾ teaspoons ground black pepper
1 ¾ tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into ½-inch dice
2 (14 ½ -ounce) cans diced tomatoes
3 fresh jalapenos, diced (optional for added heat)
1 cup flour

Preparation:

  1. If roasting own chiles: place on grill and cook, turning to cook evenly until the skins blister and blacken. Remove from grill and place in plastic bag.
  2. Seal bag and let chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into ¼-inch pieces.
  3. Heat some butter in a large pot and add cubed pork. Cook about 15 minutes then add the onions and spices. When the pork has cooked through, add fresh tomatoes, canned tomatoes, green chiles, and jalapenos, if using. Stir occasionally.
  4. After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase heat and bring chili to rolling or high boil.
  5. In a separate pan melt the 3 sticks of butter and whisk in the flour, stirring until a creamy roux.
  6. Slowly add the roux to the chili, stirring constantly. Shut off the heat and continue to stir so the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency.)
  7. Let stand 5 minutes and serve in a bowl.

Yields approximately 5 quarts.

Beef may be substituted for pork.

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