TDawg's Green Chili

Green Chili is so versatile, it gets its own category. After lots of tweaking, I think this recipe is near perfect.

Ingredients

2 - 3 lbs boneless country style ribs*
Extra virgin olive oil
4 garlic cloves -- finely minced (to taste)
1 lg. yellow onion -- finely chopped (optional)
1 can Rotel
1-2 jalapenos
Approx. 6 T. flour – (preferably Wondra – it makes a smoother sauce)
14 oz. New Mexican green chiles – roasted and peeled (fresh is best; frozen is fine)
2 cubes Chicken Bullion
½ T. Garlic Powder
½ T. Onion Powder
Fresh Cilantro
Salt and Pepper to taste

Directions

Puree Rotel, jalapenos and green chiles in a food processor and set aside.

Cut pork into very small cubes and brown in a heavy stock pot over medium high heat until it is dark and crispy.

In a separate pan, sauté onion in olive oil till tender. Add in garlic and sauté about 5 more minutes or until golden.

Combine sautéed onions and garlic with pork in heavy stock pot. Add flour to stock pot.
Add in pureed Rotel / jalapenos / green chiless. Stir mixture into a thick gravy. Add in remaining spices.
Add water till mixture is a little thinner than desired consistency (I like it thick for smothering). Bring to a low boil and add chicken bullion.
Reduce heat and simmer stirring occasionally. Mixture will thicken as it cooks down. Simmer over low heat or in crock pot, for several hours (overnight if possible). Add more water as necessary.
*For a different twist, substitute proportional amounts of ground beef and pork sausage in place of the country style ribs.