Post by tanya on Mar 19, 2009 10:33:18 GMT -6
1 (7-ounce) can of diced green chilies
1 pound of pork, diced
2 tablespoons of olive oil
2 tablespoons of flour
4 cups warm water
1 teaspoon of garlic powder
1 tablespoon of onion salt
1 (14-ounce) can of diced tomatoes
Fry pork for 15 minutes, or until brown. Set aside.
Put 2 tablespoons of olive oil in saucepan, then add 2 tablespoons of flour, cook until brown, then add pork, 4 cups water, green chile, tomatoes, 1 teaspoon of garlic powder, and 1 tablespoon of onion salt. Simmer for 15 minutes, or longer if you want hotter (spicier) chile.
Serve with warm tortillas, or use to smother burritos.
*I like to use fresh roasted green chiles, the way my grandma taught me. You can buy these in the fall and freezer them for later use.
*This can be made without the pork.
*If mix is too thin, turn up then heat and cook until liquid has evaporated some and chile has thickened.
1 pound of pork, diced
2 tablespoons of olive oil
2 tablespoons of flour
4 cups warm water
1 teaspoon of garlic powder
1 tablespoon of onion salt
1 (14-ounce) can of diced tomatoes
Fry pork for 15 minutes, or until brown. Set aside.
Put 2 tablespoons of olive oil in saucepan, then add 2 tablespoons of flour, cook until brown, then add pork, 4 cups water, green chile, tomatoes, 1 teaspoon of garlic powder, and 1 tablespoon of onion salt. Simmer for 15 minutes, or longer if you want hotter (spicier) chile.
Serve with warm tortillas, or use to smother burritos.
*I like to use fresh roasted green chiles, the way my grandma taught me. You can buy these in the fall and freezer them for later use.
*This can be made without the pork.
*If mix is too thin, turn up then heat and cook until liquid has evaporated some and chile has thickened.
