Ingredients :
- 2 lb diced pork for stew
- 1 onion, chopped
- 2 tbsp minced garlic or 1 clove
- 8 hatch green chilies diced ( I use hot)
- 3 diced Jalapeños if you want extra heat
- 2 tbsp season salt
- 4 tbsp salt
- 2 tbsp black pepper
- 1 can tomatoe sauce or diced tomatoes (they both taste great)
- 4 quart water
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
Method :
- Saute your pork and onions in vegetable oil in a large stock pot.
- After almost cooked through add garlic and seasoning salt.
- Add water, chiles, tomato sauce, salt and pepper.
- Bring to a boil over medium heat, skimming off any foam from the top.
- Let the chili simmer for at least 2 hours. You might need to add 1 cup of water after it has simmered for 2 hours.
- For the roux, (thickening agent ) whisk 1 cup all-purpose flour in a bowl with two cups of water, set aside.
- After 2 hours of simmering when you"re ready to stick in your chili up, turn the heat up to medium-high. whisk the flour and water again very well and slowly pour into the pot stirring slowly. the chili will be boiling and the roux will start to thicken your chili almost immediately
- Keep stirring and reduce heat to medium-low. continue to cook for an additional 20 minutes.
- Make sure you cool completely before putting in the refrigerator. I usually let my pots sit for hours before I put it away. remember the chili gets hotter after a couple days!
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