Dee's Green Chile
Courtesy of Dee, Foliage & Water Gardening Supervisor at Tagawa Gardens

 

Ingredients:
1-2 pounds pork loin
1-2 large onions, chopped
4-8 cloves of garlic, minced
1/2 cup light olive or canola oil
1/2 bushel cleaned chilies, chopped
1 large can peeled red tomatoes or green tomatoes from your garden
2 tbsp chicken stock
1/2 cup flour
1/2 cup water

 

Instructions:
Brown the roast on all sides in oil. Put meat in a pressure cooker or large pot. Add onion & garlic. Add enough water to cover the meat. You can add chicken stock for extra flavor. Cook until meat shreds easily (stove: simmer 4-6 hours; cooker: about 2 hours). Add water as needed ... do not allow to go dry. When done cooking, remove meat and shred by hand. Put meat back in pot and add chilies, tomatoes, and water or stock to the top. Simmer on low overnight. To thicken sauce, whisk together water and flour and add to stew. Bring to a boil and remove from heat. Serve and enjoy.