Green Chile

A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes ... some "green" chilis use so many the color becomes red and the flavor becomes heavily tomato. This recipe has just a small can of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.

The flavor of green chili is influenced most by the kind of green chiles you decide to use and i use all fresh jalapenos. There is no reason to limit yourself to jalapenos, if you enjoy experimentation, try cooking with any chille, it's similar to choosing what variety of apples you prefer - i have tried with canned pickled green chille and they turned out spicy and delicious too.


Ingredients:

2 teaspoons oil

1 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat

3 small garlic cloves -- finely minced

1 red onion -- finely chopped

1 tablespoons flour -- preferably flour
20 jalapeno pepper - chopped

1 teaspoon cumin

1 teaspoon salt

1/8 teaspoon white pepper

2 cups chicken broth

1 14 oz can crushed/diced tomatoes

Method:

In skillet, heat oil over medium-high heat. Saute pork until all pink is gone (about 5 minutes).

Remove meat and set aside

Add garlic and onion. As soon as garlic sizzles, stir in the flour. Cook until flour is cooked, then add in the pork, chopped jalapenos, tomatoes , cumin and chicken broth.

Transfer to a crockpot and cook on high. When the mixture boils, turn to low and cook until chille is thick and the texture you want - cooking time depends on your crockpot, i like to stew it for at least 2 hours.

Adjust the taste with salt and pepper.

Freezes very well.

Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc.

Serves