| Pork & Green Chile Version I Version II Version III Version IV |
| Pork with Green Chile IV ~ ChileMasters Pork with Green Chile One of the more popular and more Americanized recipes for Pork and Green Chile (found around Denver), is this variation. This is very close to the Navajo method as well. 1 lb pork, cut into small cubes 3 tbsp oil ~~~~~ Group 1 4 tbsp oil ½ cup flour 5 cups water ~~~~~ Group 2 ½ pint (about 8-12 green chiles, roasted / chopped) 3 cloves garlic, minced 1 medium onion, chopped ~~~~~ 3 Roma tomatoes 1. Heat wok or large frying pan. Add oil, brown meat; set aside. 2. Heat pan again. Using group 1, make a roux, then make a white sauce/gravy. 3. Add pork and group 2. Bring to a boil, simmer covered for 1 hour. 4. During the last 10 minutes of cooking, add tomatoes. Serves 8-10 with other dishes. Also keeps well as it can be frozen. |
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