CHUBBY'S GREEN CHILI (COPYCAT)

Chubby's Green Chili (Copycat) image

Provided by @MakeItYours

Number Of Ingredients 17

1 lb diced pork (1/4 to 1/2" dice, pork loin or shoulder)
1 tbsp + 1/2 cup lard
1 cup finely chopped onion (chopped to almost mush in food processor)
4 cloves garlic, pressed
1 tsp black pepper
1 1/2 tbsp ground dry mustard powder
1 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp dried sage
1 14-oz can diced tomatoes
3 cans chicken broth
6 oz tomato paste
1 1/2 cups green chiles (mild, hot, or a combination - see notes)
1 1/2 cups canned jalapenos (12 oz jar or can, not pickled)
2 cups water
1 cup flour
2 tbsp chicken bouillon

Steps:

Puree the can of diced tomatoes, the green chiles, and the jalapenos (either together or separately, doesn't matter) in a food processor or blender and set aside. You may need to add liquid.
In a large pot, brown the pork in 1 tbsp lard.
Add the onions and cook another 3-4 minutes until onions are soft.
Add the pressed garlic and spices and cook another minute.
Add the pureed tomatoes, green chiles, and jalapenos, 1 can of chicken broth, and 1 cup of water. Cook over low heat (or in a crock pot on low) for an hour, then stir in 6 oz tomato paste.
While the chili continues to simmer, in a medium saucepan, make the roux: melt ½ cup lard over medium low heat. Dump in the flour and 2 tbsp chicken bouillon and stir to blend. Keep stirring as it thickens and keep adding small amounts of the remaining 2 cans chicken broth and water. You should end up with a roux about the consistency of thick pancake batter.
Stir the roux into the green chili, blending well. Simmer another 15 to 20 minutes.
Serve over burritos, fries, eggs, nachos, whatever.
You can also leave it in the crock pot on low for several hours. This works well on a buffet where guests can ladle it onto plates or bowls themselves.