Ingredients:
2 Tbsp. vegetable oil
1 Tbsp. unbleached flour
1/2 med. onion, chopped
1 clove garlic, minced
1 lb. pork, cubed
1 tsp. granulated garlic
1 tsp. salt
3 lbs. roasted hatch green chile
2 c. water
Procedure:
Heat 1 tablespoon of oil in saucepan over low heat. Add onion and minced garlic. Cook until transparent. Add pork and seasonings. Brown pork over medium heat. Stir in green chile and water. Bring to a boil. In a separate skillet, heat 1 tablespoon of oil over low heat. Add flour to make a roux. Stir roux until golden brown. Add to sauce. Cover and simmer over low heat 10 to 15 minutes. Makes approximately 1 1/2 quarts.
Recipe Type: Authentic2 Tbsp. vegetable oil
1 Tbsp. unbleached flour
1/2 med. onion, chopped
1 clove garlic, minced
1 lb. pork, cubed
1 tsp. granulated garlic
1 tsp. salt
3 lbs. roasted hatch green chile
2 c. water
Procedure:
Heat 1 tablespoon of oil in saucepan over low heat. Add onion and minced garlic. Cook until transparent. Add pork and seasonings. Brown pork over medium heat. Stir in green chile and water. Bring to a boil. In a separate skillet, heat 1 tablespoon of oil over low heat. Add flour to make a roux. Stir roux until golden brown. Add to sauce. Cover and simmer over low heat 10 to 15 minutes. Makes approximately 1 1/2 quarts.
Book: "Taste of Main Street America" - Page 188
Restaurant: 15.Quince Grill & Cantina, Main Street, Jerome, AZ
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077