Recipe by Tony Fordyce
3 diced jalapeño/serano
1 diced Roma tomato
1/2 white onion diced
3 cloves garlic chopped
1.5 lbs diced pork
Salt to taste
Pepper to taste
Hatch Green Chile Powder to taste
Posole Seasoning to taste
Brown the pork in equal parts oil and butter.
Add all the veggies and about a half jar green and red 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 stirring constantly so the flour doesn’t burn on bottom. ( you’ve just made a roux base)
Add about 3/4 can of beer, stir until thickened, drink the rest of the beer, then go get another.
Add about 16 ounces of chicken stock, stir, check for seasoning, add as needed to your taste. If it’s to thin, mix up a slurry of corn starch and cold water, add to hot chili, it’ll thicken.