Source: Chef Barrae

This recipe has been recreated based on an old Pueblo green chile recipe from long ago. It takes cubes of inexpensive pork butt or shoulder and braises it in a spicy sauce filled with green chilies, tomatoes, onions, and garlic.

Servings

1 g cooking spray
3 cup canned whole peeled tomatoes , or diced
2 lb Pork, shoulder, whole, raw , or pork butt, trimmed of all visible fat
1 cup fresh chopped onion , diced
7 Chili Peppers, poblano, dried
1.5 tbsp Flour, all purpose, white, unbleached, enriched
1 pinch salt and pepper
2.33 cup cold water

1 Preheat broiler. Begin by roasting the green chilies. Place them on the broiler tray a few inches from the heat and blacken them on each side. Remove, place in a bowl and cover with plastic wrap. Set aside for about 10 minutes.
2 When peppers are cool enough to handle peel off the skin and scrape out the seeds, ribs and stem. If you prefer more heat you can leave in the seeds and ribs. Chop and set aside.
3 Lightly coat the bottom of a large pot with vegetable spray and heat on medium high. Add the onions and garlic. Season with salt and pepper if desired and cook for about 2 minutes.
4 Add the pork cubes and brown. If using whole tomatoes pour off the liquid into the pot and chop up the tomatoes. Add the tomatoes, green chilies and 2 cups of water and stir. Bring to a simmer, cover and reduce heat. Simmer for 45 minutes, stirring occasionally.
5 Whisk the remaining water and flour together until smooth and add to the green chile sauce, while constantly stirring. The sauce will thicken slightly. Cover and continue simmering for about 15 minutes longer. The sauce will thicken more while cooking.