Green Chile

Ingredients:

• 2 lbs pork loin (if doing vegetarian, double the peppers and chiles, or use alt meat)

• 1 cup New Mexican hatch chiles, roasted

• 3 poblano peppers

• 2 jalapeño peppers

• 1 serrano pepper

• 1 yellow onion

• 10-14 oz can fire roasted tomatoes

• 15 oz can white beans

• 4 cups (1 box) chicken broth (use veg if making veg)

• Pinch of ground cloves

• 1 Tbsp oregano

• Salt

• Black pepper

• Garlic powder

• Olive oil

• 1/4 cup cornmeal

• 4 garlic pieces

• 1 jar tomatillo salsa (Fronterra is a good brand to use)

Directions:

• (If Hatch chiles are not roasted, roast the New Mexican Hatch chiles, let cool. Then peel and chop)

• Preheat oven to 400º

• De-seed and chop poblanos to 3/4 inch size

• De-seed and chop onion, serrano, jalapeño to 1/4 inch size

• Peel garlic

• Put all on baking sheet, drizzle olive oil

• Add salt, black pepper, garlic powder (use your own judgement)

• Place on center rack and bak until golden brown, about 20-25 minutes

• Brown the pork tenderloin in olive oil in large pot

• Add salt and black pepper

• After it is brown, coat in cornmeal

• Add tomatoes, tomatillo salsa, chicken both, 1/2 tsp salt, 1/4 tsp pepper, 1 Tbsp oregano, pinch of ground cloves, and 1 cup of chopped New Mexican Hatch chiles

• Bring to a boil, then simmer

• At this point, the veggies should be done baking

• Dice veggies into smaller chunks. Add to the simmering pot

• Leave simmering at medium heat for about 20 minutes

• Take 2.5 cups of the simmering mix and blent it to puree

• Add back to pot

• Pull pork out and shred to desired size, then add back to the pot

• Add 15 oz can of white beans, strained

• Let simmer for about another 15 minutes