i first had this when i went to albuquerque to visit family 15 years ago…wow is this good!! after several attempts to recreate And falling short ive finally perfected it…at least in my mind but i havent had the real stuff in over 8 years 🙁 this recipe is so tasty and worth the time it takes to put together…try it out!
INGREDIENTS
Nutrition
- 12 -15
- hatch green chilies (if not available anaheim will work too)
- 2lbs pork shoulder
- 2tablespoons vegetable oil
- 1⁄2cup onion, finely chopped
- 2minced garlic cloves
- 1 -2jalapeno, diced (only necessary if using anaheim chiles)
- 6cups chicken broth
- 6ounces beer (optional)
- 1⁄2teaspoon oregano
- 1teaspoon salt
- 1teaspoon pepper
- 3bay leaves
- 1⁄2teaspoon cumin
- 1(10 ounce) can diced tomatoes
- 3large potatoes, diced 1/2-inch
- 2tablespoons butter
- 2tablespoons flour
DIRECTIONS
- Broil green chiles in the oven turning often to evenly darken skin making sure they don’t burn.
- Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
- While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a
