Mom's Green Chile

I grew up in Denver. One of the things I miss about not living in Denver is access to Mexican Food. It wasn't difficult to find a little hole in the wall Mexican restaurant that made great food. In my little corner of Northern Nevada Mexican restaurants are lacking in numbers. Well, any type of restaurant is lacking in numbers out here, except for casino restaurants anyway. So, it's a good thing I love to cook and it's also a good thing my Mom has an amazing green chile recipe I can whip up when I want some Mexican food. This green chile is perfect for smothered burritos and tastes fabulous inside of a breakfast burrito too.

Mom's Green Chile

• 1 pound pork roast, loins or chops
• 1 large onion
• 2 small cans green chiles
• 1 small can jalapenos
• 1 tsp salt
• 1 tsp pepper
• 1 16 oz. can diced, Mexican seasoned  tomatoes
• 2 tsp. fresh garlic
• 1/2 cup picante sauce or salsa
• 1/4 cup flour
• 3 T. cooking oil

Place pork and half of the onions, green chiles, garlic, and jalapenos in a large pot. Add enough water to cover the pork. Add salt and pepper. Boil for 45-60 minutes until pork is tender. Turn off heat. Remove pork from pot and let cool. Shred or cube pork. In a large skillet heat the cooking oil, brown pork with the second half of onions, green chiles, garlic and jalapenos. When meat is brown and onions are almost tender, sprinkle flour over meat mixture and mix up. Mixture will be dry. Remove from heat. Move the pot with the ingredient you cooked the pork in back on to burner. Add tomatoes and picante sauce. Bring to  a boil. Add meat mixture and bring back to a boil, stirring occasionally. Reduce heat and simmer 1 hour. (I probably don't let mine simmer that long, but the longer you let it simmer the better the flavor.)