This is a meal that has always been a tradition in our house when I was growing up. Here in Colorado we eat a kind of green chile that you don’t find in many other parts of the country. It is a pork green chile and it comes from “New Mexican” food. My Mothers family is from Southern Colorado and before that from Northern New Mexico and Spain prior to that. This type of cuisine is a hybrid of deliciousness. The base for most of the foods are green chiles, like Hatch, Anaheim and Pueblos. I prefer Pueblos, then Hatch, then Anaheim. In Colorado you will find Chile Roasters on almost every street corner from late August to mid-October. Read here for our tradition of picking up bushels for the year!!
The list of delicious food you can make is endless. I will start sharing more recipes as I continue to go through our family cookbook. This time I made classic Smothered Burritos. We call them smothered because they are covered in Pork Green Chile, yum.
This is the recipe we use in my family, however, in this particular recipe I have modified and updated it.
This is the Green Chile looks like when done
Lobato Family Green Chile, modified by Mrs. O
1.5 lbs Pork Tenderloin, diced
4 cups Chicken Broth
2 cans Rotel (medium)
1 large can of Green Chiles
1/2 small can of Jalepenos
2 tbsp Vegetable Oil
3 tbsp Flour
1 tsp Garlic Salt
1 tsp Onion Salt
1 tsp Salt
Dice pork, heat oil in pan, add flour, stir until brown. Add diced pork, cook until brown. In blender mix: 1 can chicken broth, Rotel, Jalepenos, Green Chiles, Salt, Garlic Salt, Onion, BLEND.
When pork and flour have browned add the blended ingredients, last can of broth and the water. Bring to a boil, then let simmer for at least 1 hour. I let mine cook for around 2 hours. It is even better the next day!
For burritos, construct burritos with refried beans, sour cream and cheese. When chile is done, pour over burritos add cheese, cover and bake for 2o minutes at 350. After 20 minutes, remove cover and bake for an additional 5 minutes or until cheese bubbles.