Pueblo Green Chile

Here is my recipe for Pueblo Green Chile:

Roasted Pueblo Green Chile

Ingredients:
3 lbs pork loin, cubed
4 cloves garlic, minced
10 cups of water
2 cups roasted, peeled, seeded, and chopped Pueblo Chile (or Hatch)
1 14.5 oz can diced tomatoes
3 tablespoons chicken bouillon
¼ tablespoon liquid smoke
6 ounces olive oil
8 ounces of flour

Roux

Procedure:
In a large pot, add pork loin and enough water to just barely submerse the pork. Cover and cook over a low flame for about 30 minutes. Once you see most of the fat has become liquid, remove the lid and allow water to steam off. Once all water has steamed off the fat will remain, use this to brown the pork loin. If you used a relatively lean pork, you may need to add a small amount of olive oil to the pot. Once pork is brown and toasty, add minced garlic. Stir for a few minutes, then add 10 cups of water, and the remainder of the ingredients, except the olive oil and the flour. Cover and allow to cook slowly over a low flame. In a small sauce pan mix together flour and olive oil. Over a low flame, while stirring frequently, allow to cook until roux is the color of peanut butter. Remove from heat and set aside. Allow the large pot to cook slowly for about 1 hour, then add roux. Stir frequently, then allow to cook over a low flame for 15 minutes more. Voila!

Enjoy!