Green Chili with Pork
1/4 C butter
1/4 C flour
8 fire roasted Anaheim chili’s, chopped or 3-4 oz cans diced chili’s
3-4 tomatillo’s, chopped
1 C broth (save from pork roast)
Shredded Pork Roast
Large Burrito Shells
Make a rue with the flour and butter by melting butter in a heavy fry pan, (I like black iron) then adding the flour and stirring until the flour has turned a nice golden brown. This step causes the flower to obtain a nutty flavor.
Add chili’s, tomatillo’s and broth. Stir briskly because it thickens quickly. Simmer for 10 minutes.
Serve in burrito shells with pork and sour cream.
To Fire Roast Chili’s: Place on the grate of your BBQ Grill over high heat. Turn regularly until they are blistered on all sides. Place in a plastic bag for 10 minutes. Peel skins under running water and remove the seeds.