Kickin' Green Chile

• 25 fresh Anaheim or Hatch green chiles, or 5 (4.5oz)cans of green chiles
• 2-3 sticks of butter+ 3tbsp more for sauteing pork.
• 3 lb pork, cut into 1/2" cubes
• 2 large white onions, cut into 1/2" dice
• 1 tbsp + 1 tsp kosher salt
• 1-3/4 tsp dry mustard powder
• 2 tbsp dried oregano
• 2 tbsp granulated garlic
• 6 large tomatoes, diced
• 2 cans (14.5 oz) diced tomato
• 2 fresh jalapenos, seeded and diced (optional)
• 8 cups Water
• 1 cup all-purpose flour
• FOR SERVING:
• Chopped green chiles, scallion tops or cilantro
• Warm flour tortillas

1. If using fresh chiles; preheat an outdoor grill to high. Place the peppers on the grill and cook, turning so they grill evenly, until the skins blacken and blister. Remove from grill and place in a plastic bag. Seal the bag and let the chiles steam for 5-10 minutes. Remove the skin, stems and seeds, chop into 1/4" pieces.
2. Heat three tbsp butter in a large pot, add the cubed pork. Cook about 10 minutes, add the onions and spices. Cook on low heat, stirring, for another 5-8 min, until onions are softened. Add the water, bring to a low boil, stirring occasionally, increase heat and bring to rolling boil. Make a roux by melting the remaining butter in a separate pan, whisk in the flour, stirring until creamy. Slowly add the roux to the chile, stirring constantly and shut off heat. Continue stirring until the roux is evenly distributed. Let stand 5 min serve in a bowl with warm flour tortillas on the side, or as a smothering sauce for eggs, burritos, etc. Garnish with chopped green chiles, scallion tops or cilantro, if desired.

hatch, pork, pork, white onions, mustard powder, oregano, garlic, tomatoes, tomato, fresh jalapenos, water, flour, green chiles, flour tortillas

Taken from www.epicurious.com/recipes/member/views/kickin-green-chile-52675431 (may not work)