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Doc Martins Green Chili and Pork
By Pig on a Spit - Apr 30, 2008 |
 
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This is a relatively simple pork based green chili dish that is really tasty and spicy.
Roux is a mixture of wheat flour and fat. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.
Ingredients:
1/2 lb beef, Ground
1/2 lb roast beef, cubed
1/2 lb pork, Ground
1 t powdered onion
1 t parsley Dried
2 T flour
1 can mexican beer
1 tomato diced
3 T butter
1 md onion finely chopped
1/3 bn cilantro chopped
1 t leaf oregano
1 clove garlic minced
2 t tabasco
2 t granulated garlic
2 t cumin powder
1/2 t black pepper
3 c chicken (or beef stock)
1 green chiles diced, peeled and de-seeded.
4 T butter
4 T flour.
Directions:
Saute beef, pork and roast beef in butter, chopped onion and minced garlic until brown.
Mix in cilantro, tabasco, oregano, granulated garlic, powdered onion, cumin, parsley, pepper and flour.
Cook over low heat for a few minutes.
Add the chicken or beef stock, beer, green chiles and tomato. Bring to a simmer. Thicken with the roux. The chili should be the consistency of a stew.
Let simmer for at least 45 minutes to one hour.
Best when reheated.
ROUX:
4 tablespoons butter
4 tablespoons flour
Melt the butter in a saucepan over medium heat. Whisk in the flour one tablespoon at a time and cook for about 4 to 5 minutes, whisking constantly until the roux is thick and forms a ball. Remove from heat and incorporate immediately into the chile.
This page is from our Hot and Spicy Chili Pork category.
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