Chile Verde Con Cerdo is a traditional Mexican green chile dish made with pork. Serve it over enchiladas, or eat it as a stew. This recipe requires one hour preparation time and eight hours cooking time and makes 15 servings.
Use a food processor or blender to puree 2 cups of roasted, diced green chiles. In a large pan, simmer a 2 to 3 pound pork roast until you can pull out the bone easily. Cool the pork, and cut it into 1 inch cubes. Replace the cooking liquid and drippings from the pan with 2 tablespoons cooking oil. Sauté 1 large chopped onion and 1 head minced garlic until tender but not brown. Stir 6 tablespoons of flour into the onion and garlic mixture. Add 5 cups of water. Cook and stir until the mixture begins to boil and thicken.
Add the cubed pork, 1 drained 15-ounce can of tomatoes, 3 large coarsely chopped tomatillos and 2 to 4 teaspoons chopped jalapeños. Add small portions of 2 tablespoons ground cumin, 2 tablespoons ground chili powder and 1 teaspoon salt to taste. Bring the mixture back to a simmer before tasting and adding more spice. Simmer for at least one hour, stirring periodically.