|Pork Green Chile|
This will be another Terrazas original recipe. The famous Pork Green Chile. This original recipe was made famous in the little town of LaSalle, CO by my husband’s grandmother, Alexis Terrazas. She was the head cook of a little Mexican restaurant called Farmer’s Inn. They had the best Mexican food in the area. Today I will share with you my husband’s version of this recipe. No one can make it like he does; he has that special touch! This is requested by family and friends all the time. It is a great recipe if you are feeding a large crowd. Make up some beans and meat for burritos and pour the Green Chile over it and you are set. In Colorado we call it topped and smothered. Leftover Green Chile makes awesome Huevos Rancheros the next morning too. Okay, let’s get started…
1 ½ lbs. Diced Pork
½ tsp. Crushed Red Chile Flakes
½ tsp Garlic Salt
½ tsp Crushed Black Pepper
¼ tsp Salt
1 Large Yellow or White Onion diced
1 can (27 oz) Whole Green Chiles (cut in strips)
1 can (16 oz) Diced Tomatoes
1 can (4 oz) Jalapenos (add to taste)
1 can (8 oz) Tomato Sauce
1 bunch of Green Onions (use the greens also)
Serves: 10 - 12
Prep Time: 40 minutes
Cooking Time: 30 - 60 minutes
|Pork and green onions|
|Chopped Green Onions|
Heat about 2 tablespoons of oil in a large (5 qt.) pot. Season the pork with Chile flakes, Garlic Salt, pepper, salt. Add the pork to the pot and start browning the meat.
You want to get a good caramelization going on the pork. It helps to cover the pot with a lid while doing this process. Add the diced yellow onions and the jalapenos (you may want to start with 2 tablespoons, it can make it very spicy) to the pork. Continue browning the meat, onions and jalapenos together until the onions are translucent and the pork is caramelized well.
|Cooking pork and onions|
Take the can of whole green chiles and shred them into strips. You can do this one of two ways. First method and easiest is to take a knife and cut them into strips lengthwise. The second (and preferred by hubby) method is to take a fork and shred each one lengthwise. Just hold one end and run the fork down the length of the chile.
|Shredding the green chiles|
Add the shredded chile, diced tomatoes, and tomato sauce to the pot. Add enough water to cover everything, approximately 2 cups. Cover and let simmer for at least 30 minutes to an hour.
|Simmering Pork Green Chile|
|Grandpa Art and Grandma Alexis Terrazas|
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