Actually, I didn't surf anywhere on the web to find this recipe. I got it from the wife of a guy that I used to work with and who is an excellent cook. In case you have no idea what green chile is or how it's different from the kind of chili that usually has beans in it (red chili and actually it can be made with or without beans), or you only know of Cincinnati style chili (that's a whole 'nother blog post), let me explain. Green chile is made from green chile. No duh, huh!?! Okay, see here in the west/southwest we love the stuff. We eat it smothered over burrito's or by the bowl or on huevo's ranchero's...HUH???
I'd never heard of green chile either, before I moved to Colorado, but now I'm addicted. I was born in Texas and they don't do green chile that much and then I moved a lot, but not in the southwest and mostly in Ohio. No green chile there. Anyway, in the southwest, like New Mexico, Colorado and Arizona green chile comes in a variety of ways. I prefer the most common way since it's the most versitile, and frankly it's focused on the green chile and not a bunch of added ingredients.
This recipe was originally made for either a really large family or for a party. I've put in parentheses what I do instead for a smaller amount to serve a family for one meal or a single person for a few meals (basically in parentheses I cut this recipe down to roughly 1/4 of the amount of ingredients and it still lasts for several meals).
2 to 4 lbs. cubed pork (I use between 8 to 10 oz.)
2 Tbs or so of Olive Oil ( use 1 Tbs)
3 to 4 cloves of garlic chopped or minced (I use 1 large clove)
10 Tbs flour browned in a skillet (I use about 3 Tbs)
10 - 12 roasted green chile peppers rough chopped (I use this same amount even for my version cause I LOVE green chile's and I mix a bunch of mild chile's with a few really hot ones, cause I'm a heat freak!)
4 - 6 cups of water OR can substitute 1 or 2 14oz cans of diced tomatoes for some of the water (I use 1 can and add enough water to bring the chili to the consistency that I want depending on what else is part of the meal...although I like it thicker like a gravy)
Salt or Garlic Salt to taste (since I use a large clove of garlic I usually just use regular salt)
Brown flour in a skillet until tan or light brown and set aside. In a large stock pot, cook pork in olive oil and season with minced garlic and salt until pork is well browned but not burned. Lower the heat to medium low, add flour and throughly coat the pork. Add green chile and stir. Mix in the tomatoes/water and bring to a light boil. Add additional salt as desired. Lower heat and simmer for 30 minutes.
Serve it ladled over a bean burrito and garnish with cheese, lettuce, and chopped tomatoes. Or serve it in a bowl with cheese on top and tortillas. Or smother eggs with green chile and cheese...YUM! Enjoy!
PS...if you make it, pop back by and let me know what you think.