RECIPE: Stan's Favorite Green Chili

My dad (Stan) is a green chili connoisseur and can be relied upon to order huevos rancheros any time it is on the menu. After decades of exhaustive green chili sampling, he has a clear favorite. This green chili recipe is an easy go-to for a spicy topping and is totally delicious by the bowl.

Ingredients:

1 large Ramstead  pork shoulder roast 5 – 6 pounds

1 10 oz can tomato and hot or regular green chilies

1  27 oz can green chili strips

1 large onion, diced

5 stalks celery, diced

5 garlic cloves or to taste

4-7 hot peppers

3 Tbsp flour

Salt and pepper to taste

Instructions:

1. Trim fat from roast and cut meat into bite sized pieces
2. Brow meat on high, stirring often. 
3. Add 3 cloves of garlic to browned pork.
4. After 5 minutes add diced celery and onion. Stir often until brown.
5. Add both cans of chilies and cut up peppers.
6. Add enough water to cover all ingredients.
7. Cover and bring to a simmer. Continue simmering for 4-5 hours.
8. About 1 hour before finishing, add 3 Tbsp flour and 1 C water to thicken.
9. Salt, pepper, and garlic to taste.

Note: Want extra amazing flavor for your green chili? Try roasting your own peppers.

1. Use 5-7 peppers of your choice, cut in half, remove seeds.
2. Place skin up on oven cookie sheet. Roast 10 min at 350°F.
3. Turn oven off and turn broiler on. Broil peppers until skin is dark, dry, and beings to blister.
4. Remove cookie sheet from oven, allow to cool, and remove skins.
5. Dice peppers to preferred size. The flavor is going to POP!