Roxy15
New member
Wet Burritos With Homemade New Mexico Hatch Chiles Simmered With Pork:
I had some green Chiles peeled and roasted in the freezer, so I thawed them and chopped them into pieces and set aside.
Roast 3 roma tomatoes, 1 jalapeno, a quarter of an onion. Add the onion to a blender with about 3 cups of chicken broth, blend until smooth.
Now add your tomato and jalapeno and pulsate for a few seconds.
Now I cut into pieces a small pork shoulder, fry in a skillet with out oil.
Once it's done make a roux with about 2/3 cups of flour a little oil in the same skillet; once your roux is blonde, add your broth from the blender, 1 T. of oregano, 1/2 tsp of cumin, garlic powder to your taste.
Stir well and bring and cook on medium high heat until the sauce has thickened; taste-add salt if needed. Simmer until pork is tender.
I heated a flour tortilla on the comal until warm, fill it with refried beans and cheese, fold and top with more cheese and your chile sauce; place in oven for about 10 minutes and serve with your favorite sides.
View attachment 18147
I had some green Chiles peeled and roasted in the freezer, so I thawed them and chopped them into pieces and set aside.
Roast 3 roma tomatoes, 1 jalapeno, a quarter of an onion. Add the onion to a blender with about 3 cups of chicken broth, blend until smooth.
Now add your tomato and jalapeno and pulsate for a few seconds.
Now I cut into pieces a small pork shoulder, fry in a skillet with out oil.
Once it's done make a roux with about 2/3 cups of flour a little oil in the same skillet; once your roux is blonde, add your broth from the blender, 1 T. of oregano, 1/2 tsp of cumin, garlic powder to your taste.
Stir well and bring and cook on medium high heat until the sauce has thickened; taste-add salt if needed. Simmer until pork is tender.
I heated a flour tortilla on the comal until warm, fill it with refried beans and cheese, fold and top with more cheese and your chile sauce; place in oven for about 10 minutes and serve with your favorite sides.
View attachment 18147