Green Chile (for burritos)

My Grandma makes some of the best Mexican Food I've ever had.  This is surely a family favorite that I have been so excited to share with you. 

But first, I want you to meet my Grandma:

She's short and cute-ta-boot.  And hilarious.  This is a pic of us at my college graduation almost 3 years ago.

She makes me laugh and eat... and eat... and eat! 

I'm pretty sure she doesn't even know how to turn on a computer, otherwise, I think she quite possibly would pee her pants if she knew how many people got to see her recipes, let alone how to make them...

So here you go.  Green Chile!  Ole!

This recipe is not very hard to make.  Just a little time consuming... great to do on the weekend! 

Get your MEAT!  It's best to use chuck roast.  And all I had was pork tenderloin.  It's better to use a fattier pork roast (it still turned out really good though!)

 **Note: This was enough meat for Green AND Red Chile.  Don't use this much.  Follow the recipe below!

Season it with some salt...
 And pepper...
Now cover it with foil and cook it at 350 in the oven for about 45 minutes to an hour... until it's very tender. 

Note: cover it with foil!  I forgot to... haha whoopsie!

Look at this hunka meat:
Now dice or shred your meat up, cutting off the fatty parts.  And throw some of the meat drippings, beef broth, diced onion and minced garlic in a pot.

Note:  I really, really, really LOVE it shredded.  The texture is fabulous!  But again... I forgot to put the foil over the meat when I cooked it, so bite-sized pieces it was!

Now dice up some tomatoes.
Throw 'em in the pot with your onion and garlic! 
And some diced green chile.  It's great to use fresh... but if ya don't have 'em, just drain a can and throw it in the pot!

Now let it sit and simmer for about 40 minutes. 

This stuff goes great in a burrito or just in a cup with a tortilla:
Take a bite, took long enough to get here!!!

Grandma would be so happy and proud. 

Here's the recipe!  Let me know how yours turns out :)

Green Chile

Prep Time: 15 Minutes
Bake (Oven) Time: 45 Minutes
Cook (Stovetop) Time: 40 Minutes
Makes: 2.5 Quarts

2 lbs. Beef Roast (any kind with a little fat works)
2 lbs. Pork Roast or Loin
Salt and Pepper for roast
4 Garlic Cloves, finely chopped
1 Large Onion, diced
8 Fresh Roma tomatoes or 4 Large Hot House tomatoes
2 Cans Beef Broth
8 to 10 Green Chiles (fresh or frozen are best, use canned if you must!)
Flour to thicken
Optional: 2 to 3 jalapeños, diced  

Heat oven to 325 degrees.  Season meat with salt and pepper.  Place roasts in a roasting pan and cover with foil.  Cook until tender (approximately 45 minutes).  Take drippings from roasts and place in refrigerator for 10 minutes.  Skim fat off drippings.  Cool meat and cut into little bite-sized pieces or shred, cutting off any fat.  Add meat, meat drippings, onions, garlic, and tomatoes in a large stock pot and cook for 40 minutes over medium heat.  Add more beef broth if desired, and add green chile and jalapeños last.  Mix in flour to make thicker if you like a thicker consistency.  Can be eaten in a bowl with tortillas or in a burrito!