The best green chili is here in print, something that has been hard to obtain even though the recipe has been in the family for generations. In fact, I was flipping through our family recipe book and this one is not in there!
Being 5th generation Coloradoans we have a rich tradition of food and family. Try this recipe and enjoy the flavors of Colorado and New Mexico cuisines.
1 lb. of cubed pork
1 tsp of garlic powder/ 1 crushed clove
3 tbsp. of flour
1 can of Rotel with green chilis
1 1/2 cups of diced green chilis
1 1/2 tsp. salt
2 tsp. garlic salt
1/2 cup onion
6 cups of chicken broth
In a sauce pan, heat 1 TBSP of oil then add pork (I prefer tenderloin, some prefer fattier pieces) add garlic. After pork is cooked add flour, stir and cook until the flour is brown, I remember my Grandma always saying the browning is the most important part. Blend Rotel (a new twist to the family recipes, saves time!), water, onions and green chilis in a blender. Add to pan of browned flour, add salt, garlic salt and simmer for at least an hour, add water to desired thickness. Also, delicious the next day too! Serve with tortillas, beans, cheese or over a tostada or burrito.