The more Sara, the better!

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Green chili

on September 30, 2012

2 T vegetable or corn oil 1 lb. cubed pork, like boneless country style ribs (i use cubed beef) 2 T flour 2 c chicken broth 1 garlic clove, crushed 1 small onion, chopped 8-10 roasted hatch green chiles, Anaheim or big jim, chopped Β 1 jalapeno chile, roasted, peeled, chopped-more if you like it hotter 1 large tomato, seeded, peeled, chopped or a small can of chopped tomatoes pinch of ground cumin (toasted in a hot pan) pinch of Mexican oregano salt and pepper 3-5 potatoes cubed In a heavy pot, heat 1 T oil. Brown pork on all sides, remove from pot and set aside. Add 1 T of oil to pot and heat. Whisk in flour and brown it a little until you’ve got a light coloured roux-add more oil if necessarily. Slowly whisk in chicken broth until thoroughly mixed. Add onion, garlic, chiles, tomato, cumin, oregano, s&p, potatoes, and reserved pork. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness-adding water or broth or reducing to correct. Taste for salt and pepper.

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