Chile Verde Con Puerco
3 each jalapeño/Serano diced
1 each Roma tomato diced
1/2 white onion diced
3 cloves garlic chopped
About 1 & a half pounds diced pork.
Add salt, pepper, FCC Hatch Green Chile Spice, Posole Seasoning, and Hatch Spice Blend to taste.
Brown the pork in equal parts oil and butter.
Add all the veggies and 1/2 a jar Red & Green Blend (extra hot)—Cook for about 5 minutes.
Add one more slice of butter stir well.
Add flour to the pot, stir to coat meat/veg, cook about 3 minutes, constantly stirring, so the flour doesn’t burn on the bottom. (You have just made a roux base)
Add about 3/4 can of your beer of choice, stir until thickened.
Add about 16 ounces of chicken stock, stir, check on your seasoning, add as needed to your taste.
If it’s too thin, mix up a slurry of corn starch and cold water, add that to the hot chili, it’ll thicken.
I’m serving it over mashed Potatoes with tortillas, maybe some pinto beans.
Recipe by Tony Fordyce from Fresh Chile Cookin' Group!
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