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Green Chile Verde with a twist
Ingredients

2 ½ lbs unseasoned boneless pork tenderloin

minced garlic 1 teaspoon
chicken broth 4 oz.
water 1 quart
ground cumin 3 tablespoons
garlic salt ½ teaspoon
black pepper ½ teaspoon
salt ¾ teaspoon
2 large green bell peppers (diced)

½ cup of pan drippings (grease from cooked hamburger, bacon, or you can use butter.
¾ cup all purpose flour

½ cup diced white onion
Old El Paso Hot & Sweet jalapenos 3 oz.

Cut unseasoned boneless pork tenderloin into cubes (this is done much easier if you store it in the freezer for 60 minutes prior to cutting).

Put 2 tablespoons vegetable oil into a large frying pan and add cubed tenderloin, cook until brown.

Add minced garlic, chicken broth, salt, pepper, garlic salt, ground cumin and diced green bell peppers. Cook @ 350 degrees for approximately 3 hours 45 minutes (you need the bell peppers to dissolve into the broth).

While your mixture is cooking you need to make a roux. In a small sauce pan add your pan drippings and bring to a medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Remove from heat and let cool to room temperature until ready to use (stir occasionally to prevent from thickening).

Reduce temperature to 200 degrees, add onions, jalapenos and stir roux into mixture.

To finish, simmer 20 to 30 minutes then remove from heat.

Enjoy a bowl with some flour tortillas, with scrambled eggs, or smother on burritos.

Be sure to check out my next video recipe: Pumpkin chocolate chip cookies