I grew up in Rocky Ford, Colorado. Because my parents moved before I graduated from high school, I never have had a home base to return to, and I lost touch with everyone I grew up with. When I posted the tortilla recipe, Cedric Teal, a friend that I recently reconnected with, sent me his and his mom’s recipe for green chile. All I’ve been able to think about since then is bean and cheese burritos smothered in green chile. Ben is all about burritos of any kind, so when we combined that with my eagerness to have a taste of Colorado, we arrived at the menu for this week’s Ben’s Day Wednesday. Thanks Cedric!
Mom’s/Ced’s Green Chile
Ingredients
4 lbs. pork roast
14.5 oz. can diced tomatoes
5 cups water
Garlic and salt to taste
2 cups of chopped green chile
1 cup flour 1/3 cup oil
Directions
1. Trim fat from pork roast and cube. Cook until brown.
2. Add water, green chile, and diced tomatoes to cooked pork and simmer.
3. Heat oil and flour in a frying pan and brown until color of peanut butter.
4. Add the oil/flour mixture to the pot and cook until it thickens.
5. Season to taste with garlic and salt.
The green chile was delicious. If I had roasted and peeled my own green chiles, I’m sure it would have been incredible, but I just used canned green chiles. We smothered burritos with this, but it would be great inside the burrito or in a bowl on its own.
Definitely equilateralish.