Recipe adopted from Make it Do.
One of my favorite foods to eat is Mexican...but after scrolling through my blog, I came to the realization that I don't have any Mexican recipes! Hopefully this is a good start. Chile Verde is basically a Mexican stew, consisting mainly of pork, green chiles, and tomatoes. The following recipe serves up a crazy amount, so if you aren't planning a party, I'd either cut the recipe in half, or else freeze half for a later date.
3 tablespoons olive oil
54 ounces canned green chiles (or 3 pounds fresh roasted if you're feeling ambitious)
1 large white onion, diced
1 tablespoon garlic, minced
29 ounces low-sodium chicken broth
29 ounces canned tomatoes with chipotles
10 ounces canned diced tomatoes with green chiles
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/3 cup flour
Begin by heating a large dutch oven over medium high heat. Add a couple tablespoons of oil, and then begin searing the pork. I ended up doing this in four batches to prevent overcrowding in the pan. Season pork, and transfer to another bowl while you prepare the remaining ingredients.
Add another tablespoon of olive oil to the pan, and add the onion. Cook for several minutes, and add the garlic. A minute later, add the chicken broth and begin to whisk, making sure to make contact with the bottom of the pan. Lastly, add the pork back to the dutch oven, followed by the tomatoes, salt, pepper, and celery salt. Stir to combine, and let simmer for three hours. Right before serving, transfer about a cup of the chile to a bowl, and whisk in the flour. Transfer this thickener back to the chile and stir. Cook for an additional five minutes.
I ended up serving over a bean/cheese/rice burrito and garnished with cilantro - but don't let this limit other ideas. Another popular option would be to serve over an omelet for a nice breakfast.