Recipe - Gringo Green

2 pound Pork roast, chops, steak or
whatever
One half cup White flour
1 teaspoon Salt (or garlic salt)
1 tablespoon Ground red chile powder
Some black peper to taste
2 tablespoon Oil
1 Onion, chopped
2 Chopped cloves of garlic (up
to 4)
Chopped green chiles
2 ounce Tomato sauce (up to 4)

This is not the same green chile as found in New Mexico. What I have had
there is meatless, very thin, and almost more of a sauce. Looks like it is
thickened with corn starch.

2 lbs pork roast, chops, steak or whatever. Cut up into chunks the size of
the end of your thumb Dump One half cup white flour, teaspoon of salt (or garlic
salt), 1 tablespoon of ground red chile powder, some black peper to taste
into a paper bag (sack lunch size), throw in the pork and shake until
coated. Heat 2 tablespoons of oil in a large pot (I use the pressure
cooker, 4 quarts) and put in the pork, not really being carefull if you get
some extra flour in with the meat. Brown meat and make a light roux with
the flour, add a chopped up onion and 24 chopped cloves of garlic. Cook
until the onion starts to turn clear, add some chopped green chiles and 24
ounces of tomato sauce. The definition of some chopped green chiles is "how
much you got, and how hot do you want it ???" If my wife and sons are
eating, I use 2 7 ounce cans of chopped green chiles (Ortega or Old El Paso).
Very mild, you could feed it to invalids. Probably a half a dozen roasted
anaheims would fill the bill, if you have fresh peppers. Usually, I will
split the batch 50/50 at this point, making some for me and some for
everybody else. Mine might contain a can of jalapenos, a hab or 2, some
canned green chiles and any of the others mentioned, or something
different. I just keep adding and tasting until I get the heat I want. Add
12 quarts of water after you have the meat, roux, pepper & tomato goop
stirred up. Throw in a little oregano if desired, Simmer for 30 minutes or
longer. In Pueblo, CO where I live, there are 2 green chile camps. 1 likes
it rather thin, along the lines of a cream soup. The other is thick, like a
gravy. I like them both. You almost can't eat in this town without seeing
burritos smothered with green chile on the menu.

This is not the same green chile as found in New Mexico. What I have had
there is meatless, very thin, and almost more of a sauce. Looks like it is
thickened with corn starch.

Posted to CHILEHEADS DIGEST V3 #303 by boz boz@rmii.com on Apr 21, 1997