If we can track it down we’ll post it here!
1 teaspoon salt
5 1/2 cups water
1/4 pound margarine
1/2 large yellow onion, medium dice
1/2 teaspoon dried oregano
1/2 tablespoon granulated garlic
1 tablespoon chili powder
3/4 cup flour
2 1/2 cups chicken broth
1 7-ounce can Hatch hot chiles, chopped
2 7-ounce cans Hatch mild chiles, choppedIn a medium covered saucepot, simmer pork in salted water until tender, about 1 1/2 hours.
In a large, heavy pot over medium heat, melt margarine. Add chopped onion, oregano and granulated garlic. Sweat the onion till softened.
Stir in the flour to make a roux, stirring constantly and adding a little more margarine if needed. Cook roux until lightly browned. Add chicken broth a little at a time, whisking until smooth. Add the chiles, chili powder and the pork – including all the liquid it was cooked in.
Gently simmer mixture, stirring occasionally, until thickened.
1/2 pound butter
8 ounces cream cheese
1 cup fresh-roasted green chiles
1/2 cup fresh diced jalapenos (optional)
1/2 cup fresh chives
1/2 cup red bell pepper (diced)
salt, pepper and fresh garlic to tasteMix all in sauce pan or crock pot and heat slowly until hot, stirring occasionally.