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

Sour Cream

 

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.