1 medium white onion diced
1 lb diced Hatch green chile
3 lbs pork shoulder, cubed
Salt and pepper to season pork
14.50 oz can fire-roasted tomatoes
2 cups chicken stock
2 tbsp olive oil
2 garlic cloves minced
1 tbsp cumin
2 tsp salt
1 tsp Mexican Oregano
5 tbsp butter
5 tbsp flour
Note: Quantities of ingredients can be increased or reduced based on your taste preference.
- Season pork with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat. Cook and stir pork in hot oil until browned, 5 - 7 minutes. Set aside.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add diced onion and sauté until softened and translucent, about 7 minutes.
- Add minced garlic, sauté for 2 more minutes.
- Add diced green chile, cumin, oregano, and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
- Pour in chicken stock and fire-roasted tomatoes. Bring to a boil, then reduce heat to low and simmer for 3 hours or until pork is tender, stirring occasionally.
- To make a roux, melt butter in a separate, small saucepan over medium heat. Add flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chile.