Green Chili ~ NOT Chili Beans

Green Chili          

for smothered burritos
 

4-5 (small/med) pork chops, diced small
1 medium onion, chopped
3-4 heaping Tablespoons Minced garlic
Oil (approx. 1 Tablespoon)
Flour
1 (14.5 oz.) can petite diced tomatoes OR 1 (8 oz.) can tomato sauce
Chicken broth OR cold water *Can use both. I prefer broth
4-6 chili’s, chopped small *alternate: Ortega brand (can) OR a frozen brand
Chicken bouillon powder
Garlic salt
Garlic powder
Onion powder
Pepper
Salt



 Dice your pork chops and onion. Place in a pot with garlic and just enough oil to prevent sticking. On medium heat fry until pork is done. Add flour, (this step all depends how thick or thin you want it), I always enough to make sure the items already in the pan is well coated (I can see the flour coating) plus a little more which is just loose in the pan. Fry (toast) the flour for about 45 seconds – 1 minute, stirring to prevent sticking. Add whole can of tomatoes (unless you prefer sauce) and immediately add the broth/water covering about 1-2 inches above the pork mix. *Make sure the water is as cold as you can get it and the broth is at least room temp, this will prevent clumps and stop the cooking process long enough to dissolve flour. STIR immediately and continue to stir to make sure the flour does not clump *I like to use a wire whisk for this step. While your waiting for the chili to get back to temp and thicken add chili. Continue to cook until it has thickened to a gravy texture. Once it’s to desired thickness add spices to your liking and let cook a few minutes to set flavor.



 Side Notes:
*If liquid is still too thin after it has began to boil and cooked for about 10 minutes, in a separate bowl add ½ cup flour and enough water to make it stir-able (thick like pancake mix). Stir mixture well and make sure no clumps are in there. Add half mixture at a time until thickened cooking about 5 minutes to see how thick it is, repeat this process until it has reached desired thickness. Make sure to stir chili while adding this extra flour because it WILL clump immediately (reason for me using a whisk). *Once you make chili a few times and make it in the same pan, you will know more or less how much flour you will need and won’t need to use this process.

*Add spices after you get desired thickness because if you add them before this process, you will be adjusting/adding more spices because the flavor is gone.

*if you want to eat like a soup, make chili like a thinner gravy and add fried potatoes

 Enjoy!
SARAH :-)