Prep Time: 30 minutes

Cooking Time: approximately 4 hours

Makes 5 quarts; Serves 10

Ingredients:

4 tablespoons olive oil

1 pound Lean Pork Loin, cubed in 1 inch pieces

4 oz All-Purpose Flour (may substitute all-purpose gluten free flour)

4 oz Salted Butter

64 oz Chicken Stock or Broth

1 pound Hatch or Pueblo Green Chiles, roasted, skinned, minced in a food processor

1 cup yellow onions, diced, sautéed

1/4 cup garlic, minced

14oz can Diced Fire Roasted Tomatoes, liquid drained

2 tablespoon Kosher Salt

1 tablespoon Red Pepper Flakes

¼ teaspoon Cayenne Pepper

1 teaspoon whole cumin seeds

½ teaspoon oregano leaves

*You can substitute this ingredient for 16 oz crushed tomatillos (may come in a jar or can)

Directions:

1. In a large pot over high heat, warm olive oil. When heated, add cubed pork loin to quickly sear each chunk. Sear pork cubes in small batches until caramelized and browned evenly on all sides. Once all pieces are seared (not cooked), remove and set aside. Reduce heat to low-medium.
2. Add butter over low-medium heat so it doesn’t brown the butter. Whisk flour in parts until fully combined and increase heat to medium. Cook roux until light to medium brown in color similar to peanut butter.
3. Once roux is cooked and has taken a peanut butter color, add stock/broth, whisk until fully broken
   down and combined and bring base to a boil. Reduce heat to a low-medium and allow base to thicken.
4. While stock/broth is thickening, sauté onions in a separate pan. Cook until fully translucent and slightly tender. Add garlic and continue to cook until fragrant. Add to stock/broth.
5. Add minced chiles, tomatoes, and continue to allow to cook slowly together on low-medium heat. Add seasonings and stir to combine.
6. Add seared pork cubes to mixture; allow all ingredients to cook over low-medium heat until desired thickness. Total cooking time should be approximately 4 hours.
7. Serve hot with tortillas or smother over your favorite dishes, such as: tamales or omelets.