DH is a native Tucsonan who spends quite a bit of time in New Mexico. He asked for green chile tonight, and I knew I didn't have enough time to go low and slow with a traditional recipe. Followed this using other posters' suggestions and my own alterations. Most importantly, because I have Celiac, I found a husband-delighted (he is a tough one!), gluten-free way around the roux other posters felt was necessary. Browned pork; put onion, 2x more garlic than called for, two 8 oz. cans of Herdez salsa verde, and one 13 oz. tub of thawed Buena roasted green chile in food processor, pulsed. Removed pork to a plate. Put processed veggie goodness into pan with a bit more heated oil, scraped up browned pork goodness, added a heaping tsp. of ground coriander, 1 good Tb. of cumin, and the pinch of clove called for. Simmered down; added tomatoes, pork. Simmered another 20-30 minutes; added 1 15 oz. can refried beans (gluten-free) and 1 can pinto beans, drained and rinsed. Simmer again for a bit and good to go. Thanks so much for the recipe!
Was this review helpful?
2 users found this review helpful
DH is a native Tucsonan who spends quite a bit of time in New Mexico. He asked for green chile...