Mel's Green Chile

Last year I hosted a learn-how-to-cook Green Chile party at my house. A few of my girlfriends make phenomenally delish Green Chile and were gracious enough to share their coveted recipes and cooking skills with the few of us who never made Green Chile. Now if you have learned anything about me through this blog, it is that I make things on the fly! Lol! I look at what I have, match it to a recipe that I either have or know, then recreate it with what I have on hand. Almost a full year after our Green Chile Feista, I finally tackle making my very own batch.

Mel's Green Chile 

2 lbs. of Pork
1/4 of Sweet Onion
1/4 cup of Garlic Granules
6-8 Roast Green Chiles
1 package of frozen Green Chiles
2 large Tomatoes
3-4 cups of Chicken Broth
3-4 Tbs. Olive Oil
4-6 Tablespoons of Flour
Salt
Pepper

Dice Pork

 

 

Finely Dice Onion

 

 

Add 3-4 Tbs. Olive Oil to pan

Turn to Medium Heat

 

 

I use the cap to measure my Garlic

 

Add both Onion and Garlic to

pan and sauté till tender

 

 

 Add diced Pork to pan

 

 

Add Flour one tablespoon at a time

Should lightly coat the meat

Cook till flour is noticeably browned

 

 

 

Prepare your other ingredients

 

Clean skins off fresh Hatch Chiles

 

Roughly chop Hatch Chiles

 

Click here to learn how to roast and clean your own Chiles!

 

 

Dice Tomatoes

 

 

 

Set frozen Chiles in a colander

to strain excess water 

 

 

 This isn't a great pic but your flour should

coat the pork and look sticky and brown

 

 

Add 2 cups of Broth to deglaze the

pan and stir till thickened

 

Add Fresh and Frozen Chiles

 

 

Add diced Tomatoes

 

Add 1-2 more cups of Chicken Broth

Stir all ingredients together

Bring to a gently boil over Medium heat

then turn burner to lowest setting and

simmer for 1-6 hours

 

 

Top with a dollop of Sour Cream and Avocado

Serve with Tortilla Chips

and Fresh Tortillas

 

Enjoy!!!