1 lb. pork roast or chopped cubed into small pieces
10 1/2 oz. chicken broth
1 onion, finely chopped
1/4-1/2 tsp. garlic powder
1 can green chilies, diced
1/4 jalapeno, finely chopped
1 tsp. salt
2 Tbsp. flour, dissolved in water
white flour tortillas
Toppings such as cheddar cheese, grated lettuce, shredded tomato and sour cream
Directions
Simmer pork in broth on low for 10 minutes. Add all other ingredients except flour and simmer 45 minutes. Thicken with flour so it is like a thick soup. Spoon about 1/4 cup into the center of a flour tortilla. Roll up tortilla and top with more green chile. Sprinkle with cheese, lettuce and tomato. Top with sour cream if desired. This green chile freezes really well.
I have made this with a large can of green enchilada sauce. It is mild, so add garlic or peppers if desired. I fix it in the crock pot. It's really good served over white rice. We call it Chile Verde, which is the Mexican name. I make a double batch and freeze half. It's easy to make a pan of rice and thaw the pork and you have a fast, easy meal.
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