Instructions: This is not the same green chile as found in New Mexico. What I have had there is meatless, very thin, and almost more of a sauce. Looks like it is thickened with corn starch.

2 lbs pork roast, chops, steak or whatever. Cut up into chunks the size of the end of your thumb Dump 1/2 cup white flour, teaspoon of salt (or garlic salt), 1 tablespoon of ground red chile powder, some black peper to taste into a paper bag (sack lunch size), throw in the pork and shake until coated. Heat 2 tablespoons of oil in a large pot (I use the pressure cooker, 4 quarts) and put in the pork, not really being carefull if you get some extra flour in with the meat. Brown meat and make a light roux with the flour, add a chopped up onion and 2-4 chopped cloves of garlic. Cook until the onion starts to turn clear, add some chopped green chiles and 2-4 ounces of tomato sauce. The definition of some chopped green chiles is "how much you got, and how hot do you want it ???" If my wife and sons are eating, I use 2 7 oz cans of chopped green chiles (Ortega or Old El Paso).

Very mild, you could feed it to invalids. Probably a half a dozen roasted anaheims would fill the bill, if you have fresh peppers. Usually, I will split the batch 50/50 at this point, making some for me and some for everybody else. Mine might contain a can of jalapenos, a hab or 2, some canned green chiles and any of the others mentioned, or something different. I just keep adding and tasting until I get the heat I want. Add 1-2 quarts of water after you have the meat, roux, pepper & tomato goop stirred up. Throw in a little oregano if desired, Simmer for 30 minutes or longer. In Pueblo, CO where I live, there are 2 green chile camps. 1 likes it rather thin, along the lines of a cream soup. The other is thick, like a gravy. I like them both. You almost cant eat in this town without seeing burritos smothered with green chile on the menu.

This is not the same green chile as found in New Mexico. What I have had there is meatless, very thin, and almost more of a sauce. Looks like it is thickened with corn starch.

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