Wendy BBQ List

Great with homemade flour tortillas!

CHILI VERDE

3# boneless pork loin, cut into 1/2" cubes
1/4 c vegetable oil
2 T flour
2 1/2 c hot beef stock
6 large cloves garlic
5 jalapeno chiles, seeded (or less for less heat)
1  16oz can green chiles, drained
1 T ground cumin
2 t New Mexico chile powder
1 t oregano
1 1/2 t kosher salt
1 t fresh ground black pepper
1/4 c fresh cilantro, chopped

In a large skillet or Dutch oven, heat 2 t of oil over medium-high heat.
Brown pork in batches.  Remove from skillet with a slotted spoon and set
aside.  Heat the remaining oil in the same skillet and slowly whisk in the
flour until absorbed.  Simmer the flour for one minute, then whisk in the
hot stock 1/2 c at a time.  The mixture should thicken and then ultimately
thin to the consistency of gravy.  Remove from heat.

With the steel blades running, drop the garlic then the jalapenos into the
food processor.  Then add the chiles and puree.  Whisk the chile mixture
into the flour gravy until combined thoroughly.  Add the cumin, chile
powder, oregano and salt and pepper to taste.  Add the pork to the chile
mixture along with any juices that may have accumulated, reheat.  Simmer for
15 min.  Serve with hot, fresh flour tortillas using the chopped cilantro as
a garnish.  Makes 8 servings.

NOTE: Shredded Asiago cheese is a nice addition.

~Sweet Pea

