Hillbilly Chili

Share a Recipe: Ancho Pork Green Chili

2 lbs. cubed pork (3/4 inch pieces)
3 cups roasted, peeled and chopped Ancho chilies
2 large tomatoes, diced
5 medium potatoes, sliced
½ chopped onion
2 cloves garlic, peeled and mashed
½ cup flour
1-teaspoon cayenne pepper
1-teaspoon salt

Roast and peel chilies, removing most of the seeds, then chop to desired size. Fry sliced potatoes in oil until lightly browned and set-aside. Cube pork, dredge in flour and fry in oil until golden brown. When the last pieces of pork are browned, add ½ cup flour to pork and oil in the pan, stirring constantly until flour mixture is thick and lightly browned. Add one quart of water slowly and stir until mixture is smooth. Add pork, chilies, tomatoes, potatoes, onion, garlic, cayenne and salt. Simmer for 1-2 hours. If chili is too thick, add water as necessary. Serve with warm tortillas. (Chili gets better the longer it cooks and is even better the next day!)
Optional: Cook pork roast in crock-pot overnight with a few chilies. Next day, shred pork and add to recipe above.

Awards: Salsa-El Paso County Grand Champion
2 People Choice, 1 1st 1 3rd
Green Chili-6 Peoples Choice Awards. One 2nd Place, One 3rd.