Green Chile
1/2-1 lb. pork roast, or chops cubed into small pieces
10 1/2 oz. chicken broth
1 onion, finely chopped
1/4 – 1/2 tsp. garlic powder
1 can (7 oz.) green chiles, diced
1/4 jalapeno, finely chopped
1 tsp. salt
2 Tbsp. flour or cornstarch, dissolved in water
flour tortillas (or corn for GF)
Toppings
cheddar cheese, grated
lettuce, shredded
tomato
sour cream
Simmer pork in broth on low for 10 minutes. Add all other ingredients except flour and simmer 45 minutes. Thicken with flour so it is like a thick soup. Spoon about 1/4 cup into the center of a flour tortilla. Roll up tortilla and top with more green chile. Sprinkle with cheese, lettuce and tomato. Top with sour cream if desired. This green chile freezes really well.
From: Dining On A Dime
I got hungry for green Chile after seeing you recipe again so I had my girl make up a batch. I didn’t have jalapeños or a can of green chilies so I substituted a can of Rotel tomatoes w/green chilies, they are plenty hot for me. I served it over a bean burrito. It was really good!!! Thanks for reminding me I hadn’t made green Chile in a long time. I don’t usually buy pork but for some reason there was a mysterious pkg that was found in my freezer yesterday and today I knew exactly what to use it for. Thanks again.
Darlene in Colorado