Chile Verde

So I slacked Friday and Saturday it was so nice outside I just couldn't make myself stay in and cook even though cooking is like breathing to me. I did however make some noodle soup with corn off of the cob broccoli and romaine lettuce. I was going to use oodon noodles but they were bad in the package. So I used ramen noodles instead. It turned out pretty well if I do say so myself, I wish I had added in an egg. Today I made some Chile Verde and I was reminded why this is one of my favorite dishes to make and to eat.

Chile Verde

1 ½ lb. Pork cut in 1 inch cubes I use either pork stew meat or boneless country ribs. If on sale I use sirloin. 

2 large garlic cloves

2 small cans diced green peppers

1 Tbsp Jalepeno (Optional)

1 can of Fire roasted tomatoes diced with garlic (Optional)

2 Tbsp Olive oil

¼ C Flour

32 oz Chicken Broth

Cumin

Heat large skillet or 3 quart pot add half of the olive oil and pork cook till browned.

As the Pork begins to brown add the garlic using a microplane or dice it finely.

Heat till you smell the perfume from the garlic or just before it burns

Add half of the flour and coat the pork and continue to cook till the flour starts to brown.

Add the green chiles and jalapenos cook for about four or five minutes and add most of the chicken broth. If you want add the tomatoes now as well.

Bring to a boil and lower to a simmer.

After about 30 minutes add the remaining broth. Use the remaining flour as a slurry to thicken to desired consistency.

My husband likes his pretty thick like country gravy with hash browns and eggs.

We had a friend over for dinner tonight so I did not get a picture of the plate sorry about that.

On a side note: If you use the tomatoes your Chile Verde will not be very Verde but it will taste great.

Thanks for reading hope you enjoy the recipe I know we do.