There is a little discussion on whether this should be called Green Chili, Pork Green Chili or Pork Green Chili Stew. I guess it’s up to each individual on what they want to call this spicy goodness.
3 pounds pork cubed (pork loin works great)
Flour for dusting and thickening
1/4 bushel roasted green chilies (cleaned and diced)
Cut the pork into 1/2” cubes, dust lightly with flour and brown the pork cubes in vegetable oil.
When the pork is almost browned, add the onion and continue cooking until the onions start to become translucent.
Add the diced tomatoes, green chilies, chicken broth, cumin to taste. Salt to taste.
Simmer covered until the pork is tender and the flavors have blended. You may need to add more tomatoes or chicken broth depending on the amount of heat and volume of chili you desire.
Do a final check on the flavor and adjust to your taste.
Thicken to your preference using a roux (traditional) or corn starch.
Use to smother a burrito, eat as a stew with tortillas and limes or with your eggs for breakfast!