2½ pounds cooked, shredded pork (I used a fresh leg roast)
Salt and pepper, to taste
Instructions
Heat oil in a very large pot over medium high heat and add onions; cook until quite soft and onions have taken on some color. Remove onions to a plate to hold.
Combine olive oil and flour in the pot and stir together to make a roux. Cook for 3-5 minutes to remove the raw flour taste. Slowly whisk in the stock, a little at a time to prevent lumps, until all of the stock is incorporated. Add the onions back to the pot along with the chiles, tomatoes and pork. Stir together and simmer for 30-45 minutes to thicken and reduce slightly. Season with salt and pepper to taste and store in covered containers in the freezer until ready to use.
Notes
To make a vegetarian version, omit pork and replace chicken stock with vegetable stock - the resulting recipe will serve about 10-12. Additionally, you may add hominy or beans to make the vegetarian version more hearty.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/09/green-chile-pork-or-vegetarian/