Before we get going on making this delicious green chili let me say that you can use any kind of chilies in this recipe. If you like hot than use hotter chilies or use milder chilies if you palate does not like hot. I have varied this recipe in some way just every time I have made it and have never made a bad batch, just different. Note: you can use any one of the thickening agents mentioned as they all work well. You can even use multiples, for instance I like to use both a can of Chick Peas and Instant Mashed Potatoes.
Preheat oven to 350 degrees F.
Place pork roast in uncovered roasting pan and place chopped onion over roast and cook for about 2 hours. The roast does not have to well done! Actually medium rare or medium works much better and does not dry out as much. Take roast out and let rest for 30 minutes.
Reduce oven temperature to 300 degrees F. Spread flour out on a baking sheet and place in oven on middle rack. Stir flour often until flour turns brown.
While flour and after your roast has rested cut roast into about 1/2 inch cubes and set aside. Reserve any onions that did not burn and all the pan drippings.
Place chicken stock in a large pan and heat to a slow boil. While chicken stock is heating up melt butter in a large fry pan and slowly add the browned flour until you end up with a thick paste. Add flour/butter paste to slow boiling chicken stock and constantly stir until dissolved. I like to use a hand beater at this point to quickly dissolve the butter paste into the hot chicken stock.
Add spices, chopped chilies, and cubed pork to the chicken stock and bring to boil. Reduce heat to low, or what every temperature needed to keep a slow boil going, and cover pot. Cook for 3 hours stirring often.
Open can of chick peas and blend in a food processor mash until smooth. Add this mixture to your green chili and stir thoroughly. Cover green chile and continue cooking for another 30 minutes stirring often.
Add instant potatoes to thicken. Cover and cook for another 20-30 minutes. If needed add more chicken stock to thin or more instant potatoes to thicken.
This green chili is one of the best I have ever had and have a lot of them. It's pretty basic but big on flavor. I prefer using Hatch Green Chili's or Big Jim's, but like I said any chili would work very well. Make a pot of beans and rice with a dozen heated & buttered tortillas and you have dinner. This chili also works great for smothering burritos along with some cheese and/or sour cream on top. Yum!
Many wines go with this green chili including a Bordeaux (red), Cabernet Sauvignon, Merlot, Grenache, Sauvignon Blanc, Chardonnay, Semillon, Pinot Noir, Sangiovese, Syrah/Shiraz, or Zinfandel. My favorite with this meal is a Pinot Noir.
I make this more often in the winter time and if you do this make sure your guests are sitting in front of windows where they can easily see all your beautiful birds. There are many great ways to bring songbirds to your windows without any additional work on your part or problems. To find out how Contact The Bird Man.