It’s snowing like crazy here, which can only mean one thing: time to make green chile! Aww, who am I kidding. We eat green chile all the time. Sometimes my husband picks up a quart at La Casita, but mostly, I make it myself. I buy roasted green chiles by the bushel in fall, and freeze them in quart-sized Ziplock bags so we can enjoy them through the year. Here’s my recipe. Whip up a batch, and eat it alongside your bean or egg burritos.

Green Chile

• 1 lb. cheap boneless pork roast – buy it on sale and freeze it!
• 1 quart-size ziplock bag green chiles – roasted, peeled, seeded, and chopped
• Several jalapeño peppers, seeded and chopped – optional
• 1/2 to 1 c. flour, seasoned liberally with salt, pepper, cumin, chili powder, and garlic powder
• 2 quarts chicken stock

Cut pork roast into small pieces. Dredge in flour. Cook in a small amount oil until brown and crispy. Remove from pan; leave drippings. Add a little more oil to the pan and add the rest of the flour, and maybe even a little more.  Add chicken stock a little at a time, stirring constantly with medium-high heat. Add all other ingredients, including the browned pork. Simmer about 2-3 hours. If chili is too thin, thicken it up with a little flour or cornstarch.

This is one of those things you just learn how to make from experience – it’s kind of hard to write down all the ingredients and instructions and the quantities and techniques without losing a little something in the translation.  The most important thing to remember is to have fun with it, and don’t be afraid to improvise a little. I’ve used pork stew meat, pork tenderloin, pork chops, pork cube steak – whatever I have on hand or can find on sale. I’ve also made it with a big can of green chiles instead of fresh – still yummy.