Green Chile
Serves 8-10 (if adding pork)

The heat of chiles varies widely from region to region and season to season, and everyone has a different tolerance level for heat. You may want to add more tomatoes or decrease the chiles if you are sensitive, or add more jalapenos and chiles if you want to kick it up a notch!

2 tablespoons extra virgin olive oil
2 tablespoons bacon grease
4 pounds pork, chopped (shoulder, chops, blade steak, leg steak)
1 large onion, diced small
1/4 cup flour
8 cloves garlic, minced
2 jalapeno peppers, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
14 ounces chicken stock
28 ounces stewed tomatoes, or more if you prefer it milder
4 cups green tomatoes, pureed
1 bunch scallions, chopped
2 cups diced green chiles, or slightly less if you prefer it milder
1 bunch cilantro, chopped
salt and pepper, to taste

Heat oil in a large stockpot over medium high heat and add pork and onions. Season with salt and pepper and cook, stirring occasionally, until meat is browned and onions are softened. Stir in flour and cook for 2 minutes, then add all remaining ingredients except cilantro and bring to a boil. Cover, reduce heat, and simmer for 2 hours, stirring occasionally. Season with salt and pepper and stir in cilantro. Serve as a soup or over eggs, burritos, and more.