I promised to share my daughter-in-law Miranda's recipe for Green Chili, which is by far the best I've ever tasted! And doesn't it look pretty?
Miranda's Green Chili
3 lbs. pork, cubed
Four 7-ounce cans green chilies
1 7-ounce can diced jalapenos
2 14-ounce cans diced tomatoes
6 tomatoes, diced
2 white onions, diced
1 ½ tsp. salt
1 tsp. pepper
1 Tbs. oregano
2 Tbs. dry mustard
1 Tbs. garlic powder
2 boxes (8 cups) of chicken broth
1 cup flour
3 sticks butter
In a large stock pot, saute pork with a little bit of butter until browned, about 3 minutes. Add onion and cook until pork is done.
Add spices, cook for 5 minutes.
Add tomatoes, green chilies and jalapenos. Cook 5 more minutes.
Add broth, bring to a boil. Reduce heat and simmer about half an hour.
In separate pan, melt 3 sticks of butter. Add cup of flour, combine them into a thick paste (a roux). Add paste to the green chili and remove from heat.
Serve with tortillas, cheese and sour cream.