Fall and winter are pretty much my favorite seasons. Beyond it not being 90 degrees and dry as hell – fall and winter offers a change in cuisine from the typical summer fare of salads and sandwiches. I love winter food. casseroles and fresh-made bread. Crockpot goodies and stews bubbling away in the kitchen.
Tonight I got a jump start. It rained all day and I made green chile with fresh tortillas. I love green chile. I have a great recipe that’s super easy and tasty. Here it is:
Carrie’s Green Chile
1 lb diced pork
3 Tbsp. Flour
1 1/2 tsp. salt
1/2 tsp pepper
2 tsp olive oil
1 tsp cumin
1 tsp oregano
1/2 medium onion
1 lg tub frozen green chile
2 cloved garlic, minced
1-15 oz can diced tomatoes (or 3 small fresh tomatoes diced)
1-15 oz can chicken broth
Put flour in zip bag w/ 1/2 tsp. salt & pepper. Drop pork into bag and coat well. Put 2 tsp olive oil in a dutch oven & brown off pork in batches. Remove pork from pan & place onion & garlic in pan. Cook onions until translucent. Add back the pork. Add in cumin & oregano & container of green chiles. Stir it together and add tomatoes. If it seems too thick, add chicken broth to thin.
Bring to a boil & turn down to a low simmer. Cook for about 1 hr at a simmer & serve with grated cheese on top & fresh tortillas. Enjoy in a bowl or on top of your favorite burritos.
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