Colorado Green Chile Sauce

• 2 Tablespoons Vegetable Oil
• 1/2 pounds Ground Or Cubed Pork
• 1/2 Onion, Diced
• 1 teaspoon Minced Or Crushed Garlic
• 2 dashes Ground Cumin
• 1 teaspoon Salt
• 1/4 teaspoons Pepper
• 1/2 teaspoons Oregano
• 2 Tablespoons Flour
• 2 cups Chicken Broth Or Prepared Boullion
• 1 pound Roasted Chile Peppers (Hatch, Poblano, Or Anaheim) 1 Pound Is Roughly 6 Peppers, Chopped
• 1 Jalapeno Pepper, Stem And Seeds Removed, Then Diced
• 3 Roma Tomatoes, Chopped

1. In a heavy pot over medium heat, heat 2 tablespoons of oil. Add pork, and brown it for about 2 minutes. Add onion, garlic, cumin, salt, pepper and oregano. Cook until the onion is softened but not brown, about 5 minutes. Stir in flour and brown it a little. Stir in chicken broth until thoroughly mixed, scraping the browned goodness off the bottom of the pot. Add the peppers and tomato. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness. Add water or broth or reducing it longer to correct the thickness. Taste for salt and pepper.

vegetable oil, ground, onion, garlic, ground cumin, salt, ubc, oregano, flour, chicken broth, peppers, pepper, tomatoes

Taken from tastykitchen.com/recipes/condiments/colorado-green-chile-sauce/ (may not work)