New Mexico style green chili
Original recipe yields
A little over 4 quarts
Cooking day instructions
In large kettle, sauté meat in shortening/oil until thoroughly browned. Add flour and stir, cooking until flour is also browned.
In large bowl, mix chilis, peppers, onion, tomatoes, herbs, and spices. Crush together with a potato masher or heavy whisk (for a finer texture, this may be done in a blender or food processor). Add water, mixing well. Stir liquid mixture into the browned pork mixture. After bringing to a boil, reduce heat and simmer 25–30 minutes, stirring occasionally. Cool completely. Freeze, using freezer bag method.
Serving day instructions
Thaw completely. Simmer until heated through and serve. Green chili may also be served with tortillas or used as a sauce to be poured over burritos or other Mexican dishes.
Hint
After freezing and reheating, the vegetable shortening produces a smoother consistency than canola oil.