Quoting myself but whatever.
Got my Green Pork Chili on to simmer.
Roughly:
3lbs Pork Butt Cut Into 1" to 1 1/2" Cubes and browned, (I rendered some of the fat cap I trimmed to brown the cubes)
1 and 1/2 onions coarsely chopped
1 Poblano stemmed, seeded and diced (raw)
1 Jalapeno, stemmed, seeded and diced raw
2 Thai Chiles stemmed, seeded and diced raw
1 small can Chopped Green Chiles
1 Can Mexican Style Corn
3 Small Leeks, White Part Only
4 Green Onions Chopped, (Green part only)
1/2 lb Thawed Hatch Peppers, (Roasted and chopped)
Chicken Stock
1 Tbsp Mexican Oregano
1 Tbsp Dried Cilantro
Browned the pork and removed from pot
Sauteed the onions and the raw chopped peppers in the reserved fat
Sprinkled in a couple of Tbsps flour and stirred for about two minutes
Stirred in chicken stock
Added canned and thawed peppers
Everything else.
Bring to simmer and cook on low until meat is tender, about two to two and a half hours.
Serve with warm tortillas.
MMmmmmmmm.
(Too bad it’s like 80’ here today.)
