Ingredients
10-12 Green Chiles (Hatch, Anaheim, Poblano)
2 Lbs. Pork shoulder, cubed into 1-inch pieces
2 Tbsp Vegetable oil
½ Cup onion, chopped fine
2 Garlic cloves, minced fine
2 Jalapenos, minced
6 Cups Chicken stock
1 Can diced tomatoes
3 Large potatoes
2 Tbsp Butter
2 Tbsp Flour
3 Bay Leaves
1 Tbsp of Buona Cucina Hill Country Chili Powder
Salt to taste
Directions
Place chiles under broiler, and char both sides. Place in zip lock bag or cover with a dishtowel for 10 minutes to steam.
In a Dutch oven or stockpot, add 2 Tbsp oil and heat to medium. Season meat with 1 Tbsp Hill Country Chile Powder. Add meat, onions, and garlic and brown, 5-7 minutes.
Add jalapeno, and chicken stock. Bring to a simmer. Simmer for 1 hour.
Remove skins from chiles, and chop. Add to the pot, seeds, and all. Simmer for 30 minutes.
Add potatoes and tomatoes and simmer until potatoes are finished cooking.
Make a roux with 2 Tbsp butter and 2 Tbsp flour. Add to pot and stir well. Simmer for 5 more minutes. Serve!
Recipe by Spices inc