Green Chile

I spent the entire day today taking apart and organizing our garage.
I love the idea of a "fresh start" with a new year, but I won't make "resolutions."
I have, however, decided that 2011 is the year to re-evaluate all the spaces in our house and make every effort to use the space as wisely as possible. Somehow it sounds like I made a resolution and it's an interesting way to start a post on how I make green chile ... it's actually an explanation of why I'm writing this so late.

I have been making green chile for 7+ years. I was taught how to make a roux by Frank's mother but most of how green chile goes together was taught to me by Frank (who learned it from his mother).
The hardest part about it is trying to share the recipe with someone else without having them stand next to you at the stove (how I learned).
There are no written instructions from Franks New Mexican family.
This is what you need and how it is done here:

A good sized pork loin or roast
24 to 36 roasted green chile peppers
garlic powder
garlic
flour
canola or vegetable oil
3 large cans of diced tomatoes
salt

PORK
Start preparing the raw pork first. Dice it into 1/2 to 1 inch cubes and season with garlic powder (I use a lot). put it into a large pot and cover with water about two to three inches above the pork. Bring it to a boil and lower the temperature to a point where it continues to boil softly but won't boil over. Let it boil while you start the next step.

PEPPERS
If your peppers are not clean you must first wash the black blistered skin off and stem them. Don't throw away all the seeds, most of these should go into the chile. Chop your clean roasted peppers, not too finely, and place in a mixing bowl. Press 6 to 8 cloves of garlic into the bowl. Stir them together and set aside.

ROUX
In another large pot (your biggest stew pot will work best) start the roux.
On high heat pour oil into the pot to cover the bottom (about a cup) then start to spoon in flour working the mix constantly with a wooden spoon or spatula. Keep adding flour until the mix becomes like a dough and rolls around the pot freely. Stop adding flour but keep working the mixture over high heat until the flour turns a lovely reddish-brown color then remove the pot from heat so you don't burn the roux.

PUT IT ALL TOGETHER
Immediately pour in your peppers and garlic and rinse the bowl with water (pour that in too). Now stir all of this together with the wooden spoon off the heat and start to add the water from your pot of boiling pork. Once you start adding the pork water you can put the chile pot back on a medium heat burner and continue working with your spoon. At this point you can start to ladle in the diced pork as well.
Keep adding pork water until your pot is over 1/2 full (you will probably use all of it).
Now strain and add the 3 cans of tomatoes.
Keep adding pork water, you don't want it too thick.
Keep cooking until the whole pot comes to a boil.
Add salt to taste, but be careful ... tomorrow it will taste saltier, so it's best to err on the lighter side. You can always add salt later.

That's it.
It freezes well and goes with everything!
Enjoy!