It's a New Mexico thing

There's this dish from New Mexico called Green Chili. It's not like chili verde, so please don't make the comparison. The closest comparison that I can make is that it's like a stew. You can smother burritos with this sauce or eat it over eggs or even eat it with just a tortilla. This is a family recipe that has been passed down and it's well worth it.

You need:

-1 pound of roasted Hatch New Mexico Chilis (if you can't find these, use fresh anaheim peppers that you must roast over an open flame before hand. To do this, just place the whole chili pod on the open flame of the stove until it turns black, then place it in a bag to let the steam cook the skin off. Then peel and de-seed.)

-2 garlic cloves, chopped

-1 yellow onion, chopped

-1 pound of pork roast

-1 quart of chicken stock

-1 large tomato, chopped

-1 tbs. cumin

-Salt and pepper

-Lard

-2 tbs flour

Start by searing your chopped-bite size pieces of pork roast in your sauce pot. Don't cook them all the way, only so that they are browned on two sides. Remove these pieces and use the remaining fat to sautee the onions for roughly three minutes. While your onions are cooking, using a blender make a roughly chopped/pureed watery mixture of your chilis. Once the onions are finished cooking add your pork pieces and spices. Sprinkle and even layer of flour on top of the pork, onions and garlic and cook on med-low heat for five minutes. Add your chili mixture and the tomatoes, chicken stock and bring to a rapid boil. Reduce the heat and let the mixture cook for at least three hours. Salt accordingly and if the mixture is not thick enough add butter mixed with flour to the sauce. Serve hot.