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Dave Cordova’s
Mom’s Green Chili
Ingredients
2 lbs pork roast (or red meat if preferred)
1 16oz can stewed tomatoes
1 large can chopped green chilies or 8 or more fresh roasted green chilies (the more
chilies the hotter)
1 can of hominy
4 tbsp oil & flour
Garlic salt,
3 cups Chicken broth
Lagniappe
Slice pork into cubes, cook & brown the meat till done and all the juices are gone.
Remove the meat;
In the same pan add 4 tbsp oil and enough flour to make a smooth paste. Cook the
rue until it is a light brown color stirring constantly making sure it does not burn.
Once done, gradually add one cup of broth to the pan a little at a time till all lumps
are gone. Add the pork, tomatoes, chilies and garlic salt to taste.
Add more broth until the chili is a good consistency, thicker for burritos, thinner for
soup.
Simmer for 30 minutes stirring occasionally. Salt & Pepper to taste.
To make Pozole add Hominy, Pozole is usually served as a soup.
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