Recipe by John Kessler, The Denver Post, Dec. 28, 1994. He wrote: “I prefer my green chile without onion because I think the flavor of the capsicum is purer and more direct. However, a small onion chopped and sauteed with the garlic does add a certain roundness of flavor to the finished product. I also prefer a smooth consistency, so I blenderize the chiles. If you like it chunky, then finely chop the chiles instead.” Makes about 1 gallon.
Ingredients
1 pound boneless pork butt, cut into cubes
1 pound roasted, peeled, seeded and chopped green chiles
2 ripe tomatoes
2 tablespoons vegetable oil
1 tablespoon minced garlic
3 tablespoons flour
Salt to taste
Directions
Place the pork in a pot and cover completely with at least 2 quarts but no more than 3 quarts of water. Bring to a boil, then reduce heat until the water is simmering vigorously. Skim off scum. Cover pot and cook until pork is tender enough to pierce easily with fork, about 2 hours.
Puree chiles in blender with enough of the cooking liquid to achieve a smooth consistency. Set aside.
Cut tomatoes in half lengthwise. Pluck out seeds with your fingers and discard. Place a box grater over a bowl or dish and grate tomatoes, cut sides facing the large holes of the grater. You should end up with fine tomato pulp in the bowl and the tomato skins left in your hand. Discard the skins and set the pulp aside.
Heat vegetable oil in bottom of 5-quart pot over medium heat. Add garlic and flour and fry, stirring constantly until mixture is a uniform pale brown, about 2 minutes. (Remove pot from burner if it starts to color too quickly.)
Add pork and all its cooking liquid, pureed chiles and tomatoes, and stir to dissolve flour. The mixture should reach 1 inch below the rim of the pot. If not, add water until it does.
Bring to a boil and reduce to a vigorous simmer. Cook 3 hours, stirring occasionally. Season to taste with salt.
