Roasted Chiles
Lunch at Uno Chicago Grill in Fashion Valley Mall

New Mexico Green Chile

I made Green Chile tonight with the chiles I bought in Hatch. My chiles started to ripen on the trip so my end product is not so green but tasty none the less.

These are approximations
Green chile

1 1/2 pounds pork, not too lean, finely diced or use ground pork
1 medium onion
3 cloves garlic
1 teaspoon cumin
6 to 8 green chiles
2 to 2 & 3/4 cups chicken broth
1 tablespoon cornstarch
1 tablespoon flour
2 tablespoons water
Assemble the ingredients


Cook the pork until it is no longer pink.


Scoot the pork off to the side of the pan and add the onion and
garlic. Cook the onion and garlic for a few minutes then mix into the


Cook for a few more minutes while you are mixing the water with the
cornstarch and flour. Add the cornstarch, flour mixture to the pan
along with the chiles and spices.


Mix it up real good then add the broth being sure to scrape any fond
in the bottom of the pan. Bring it to a boil then lower the heat.


Cover and simmer for an hour or until the pork is tender.
You may also use ground beef in this recipe.

This is used to cover burritos, enchiladas, etc...

This is a starting point. There are as many green chile recipes as
there are cooks.

If you want to make it a stew add potatoes right before you bring it
to a boil. Shhhh...don't tell anyone but I sometimes add hominy
instead of potatoes for a stew.