Do you ever buy random ingredients and then figure out what to do with them after the fact? That is exactly how this meal came to be.
My husband and I were strolling our new favorite spot in DC, Union Market, and we came across some green chilies at one of the vendors. “How fun would it be to roast our own,” says my husband. We usually buy them canned so we can make delicious meals like green chili enchiladas. Hmm a food challenge, but what are we going to do with these roasted green chilies?
So I searched the web for simple recipes with roasted green chilies and I kept coming across ones with pork. It just so happened I had made some pork bbq and had LOTS left over. Perfect!
So how does one roast a green chile? It is actually a pretty easy process, but it does take some time. I owe many thanks to the Pioneer Woman who has a great step-by-step tutorial on how to roast chilies.
This meal would have taken a long time to make had I not had the pork readily available. However, It is great recipe that you can add ingredients you have and not worry about the ones that you don’t. You can serve this over tortillas, rice, or just eat it plain. It had great flavor and spice. I kicked up the spice level, but you don’t have to.
Chile Verde Con Cerdo (Green Chili With Pork) Original Recipe
2 -3 lbs pork roast
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons 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 (optional)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) 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) (optional)
1 teaspoon salt
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. Process 1/2 of the green chilies until smooth (I did not do this-I like the chunky 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 or water. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). 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. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. Leave pork out for a vegetarian green chili sauce.