2-3 pounds of country style pork ribs, cleaned, cut into bite sized pieces (retain the trimmed pieces), can use pork shoulder roast, pork loin, etc.
1 medium yellow onion diced
1 medium white onion, diced
15-20 Anaheim, Big Jim, or similar large green chiles, cut to size (one large can drained and cut will substitute)
Spicier chiles to taste (red Hungarian are great, can use jalapenos)
Several cloves of garlic, crushed and diced
About 1 teaspoon of ground Mexican oregano
One heaping tablespoon of Menudo seasoning
1/3rd bottle of Spice Islands chicken stock base (not boullion)
2 cans chicken stock
White pepper to taste [about ¼ teaspoon]
Approximately ¼ cup of flour for thickening
Salt to taste
Clean and cut the pork, put trimming pieces into heavy pot and render. Remove trimmings.
Sauté onions in the pork fat until almost translucent. Add garlic and pork. Sauté.
Add chopped chiles, 2 cans of chicken stock, oregano, menudo seasoning, chicken stock base, and pepper. Heat over a medium burner until hot then turn down to low temperature and simmer for about an hour.
Make a roux of flour and water, using a tablespoon of flour. Stir into chile mixture making sure that the flour mixture blends into the liquid until desired thickness is achieved.
Add salt to taste (be careful, there is salt in the stock base. I usually use about a teaspoon, you should salt and taste in 10 minutes.)
Let the mixture simmer for 2 more hours. Simmering for a long time will not hurt the mix. Try not to let it boil.
Copyright 2002 Randall Klauzer