I adapted this recipe from my Dad’s Green Chili, a recipe he recreated after visiting the Mascarenes family-- while fishing the San Juan river in northen New Mexico.

Ingredients:   

 1 Yellow onion chopped

1 Yellow or green bell pepper chopped

1 Jalapeno , seeded and finely chopped

2 Garlic cloves finely sliced or chopped

1 Large can of chopped roasted green chilis  27oz. 

2 Cups  frozen corn

¼ Cup  butter

¼ Cup olive oil

½ Cup of flour

3 Tablespoons of cumin

1 Tablespoon of Oregano

32 oz. chicken broth

2-3 lbs. of left-over grilled pork tenderloin chopped into small pieces.

Directions:

1.  Heat the oil and butter in a dutch oven or stock pot.  Add the chopped onions, jalapeno, garlic and bell pepper.  Cook over medium heat stirring  often for 10 minutes.   Season with salt & pepper.
2.   Drain the green chilis and reserve the liquid.  Add to vegetables in pot and continue cooking.
3.   Sprinkle the flour , cumin, & oregano over mixture and cook for 10 more minutes.
4.   Add reserved green chili liquid and chicken broth—stir to combine.
5.  Bring to boil and the mixture should thicken.   Then reduce to simmer.
6.  Add in the frozen corn and  pork.
7. Simmer on low for 30-45 minutes.  If the mixture is not thick enough- add a slurry of  2tsp. corn starch + 2 tsp. cold water mixed together.   Stir into chili and continue simmering.
8. Toast flour tortillas over burners on stove and lay on a plate or in a bowl.
9. Scoop out serving of chili and garnish with chopped tomatoes, avocado, cilantro and small dollop of sour cream!

Enjoy!

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