This green chile rocked!!!!!!!!!!!! MMMM MMMMM MMMMMM. It's very popular out here in Colorado and is used on everything from omelets to most mexican dishes. I like to make a big bowl and keep it in the fridge and use it when i want it on something. you've probably seen it on top of burritos or as a tortilla dip. It's been like my favorite thing since I've lived out here in Colorado and I'm glad that I finally devised a recipe for it. Here it is:
boneless pork loin (chopped into little pieces) Any kind of pork will work really. and add as much as you want, but you don't want to put too much to take away the green chile taste
olive oil or peanut oil
green chile peppers, chopped in a can. You can buy spicy or mild
First brown the pork in a pan. Mine was already cooked. Chop it up into little pieces and throw in the pot.
Pour in your chicken broth. I used about a cup.
I used two small cans of spicy green chile chopped peppers and threw those in next.
pour about 2 teaspoons of oil in there
bring to a boil, then let it simmer on low heat for at least an hour.
In the meantime, throw in tobasco, lots of salt, pepper, and garlic.
Near the end, go ahead and pour in your salsa. Don't use too much, just maybe 3/4 cup bc it will overpower the green chiles once again.
And that's about it. Keep it covered and slow cook it. You can make it as spicy or mild as you want. Tastes really good on just about everything.