courtesy of Karen Vold Serves 10-12 Ingredients: Full beef or pork tenderloin Worchestershire sauce lemon pepper powder garlic powder butter brandy DIRECTIONS: A full beef […]
Written by: Anne Marie Martinez< Back to Articles
Pork Roast – I cook this very slow (approx. 6 hours) in a crock pot with a can of cream-of-mushroom soup and salt and pepper to taste. I cook until the pork is tender and easy to shred or cube.
1 medium yellow onion (finely chopped)
2 garlic cloves (finely chopped)
2 Tb. Garlic salt
3-4 Tbs. Olive oil
3 c. warm water
6 or so fire roasted mild to medium green chilies (I don’t use canned. I go to the local Farmer’s Market and buy the chili after it’s been roasted – this is definitely the best)
3-4 Tbs. flour
¼ tsp. cumin
1 tsp. chicken bouillon powder = 1 cup chicken stock
Salt and pepper to taste
Shred or cube cooked pork and set aside.
Add some olive oil to the bottom of a large stock pot. Add onions and garlic and sauté until translucent. Add the rest of the olive oil and heat. Add 3Tbs.flour (slowly) to the onions and oil and cook mixture until slightly browned. (add more flour only if needed).
When flour is cooked through, add warm water to make a Roux.
Add salt, pepper, garlic salt, cumin and chicken bouillon powder
Heat on low to medium heat and stir often until the Roux is smooth and bubbly.
(Add more flour mixture *flour mixed in water* if thickness is not to your liking)
Take off the stem and peel roasted green chilies until the black skin is gone.
Chop or mash chili into small pieces and mix in a pinch (or two) of garlic salt
Add green chili to the Roux.
When Roux is to the right consistency and taste, add the diced/shredded pork. Heat on stovetop for 15-20 minutes and serve with warm flour tortillas.