Pueblo Green Chili (2)

🥘 Ingredients

• diced fresh tomatoes or 1 can of rotel tomatoes & chilies (12 ounce)
  1 cup
• flour (approx.)
  1/4 cup
• garlic cloves (crushed)
  2
• oil (vegetable)
  1/4 cup
• or chicken broth (water, your choice)
  30 ounces
• peppers (salt and)
  1/2 teaspoon
• pork (diced, or hamburger)
  1 1/2 pounds
• pueblo roasted green chilies (skin removed, cut into small pieces)
  6-8
• yellow onion diced (small)
  1

🍳 Cookware

• skillet
• blender
• bowl

1. 1

   Gather diced fresh tomatoes or 1 can of rotel tomatoes & chilies , pueblo roasted green chilies , yellow onion diced , garlic cloves .

   diced fresh tomatoes or 1 can of rotel tomatoes & chilies: 1 cup (12 ounce), pueblo roasted green chilies: 6-8 (skin removed, cut into small pieces), yellow onion diced: 1 (small), garlic cloves: 2 (crushed)
2. 2

   In large skillet brown pork in oil , until the meat is slightly pink.

   pork: 1 1/2 pounds (diced, or hamburger), oil: 1/4 cup (vegetable)
3. 3

   Add onion and garlic, cook until they become soft. Add flour and stir, browning flour like if you were making gravy.

   flour: 1/4 cup (approx.)
4. 4

   Add water ( or chicken broth ) slowing and keep stirring until it’s bubbling.

   or chicken broth: 30 ounces (water, your choice)
5. 5

   Add the rest of the ingredients and bring to a boil, then turn heat to low.
6. 6

   Tip: For picky eaters that don’t like chunks of tomato, peppers , or RoTel, place them into a blender and puree them!

   peppers: 1/2 teaspoon (salt and)

Common uses

1. 1

   Served in bowl