Pueblo green chile sauce to top burritos, burgers, and basically anything else

Ingredients

• 0.5 lbs roasted Pueblo green chiles, peeled, and chopped. Seeded too if you don’t want it spicy.
• 0.5 lbs pork shoulder, cut into 1-inch cubes (optional)
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons rendered bacon fat or corn oil
• 1-2 tablespoons flour
• 2 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt to taste

Directions

1. Sear the pork, if using. Remove for a few minutes.
2. Sauté the onions in fat. Let them get pretty dark.
3. Add the garlic and cook for another minute or so.
4. Add the flour and cook for a minute or so, stirring to coat the veggies.
5. Add the Pueblo chilis, pork shoulder, broth, and seasonings. Do not salt yet. Gently simmer for ~2 hours or so, topping up with water if necessary.
6. Salt to taste, serve.

Notes

• Makes 2 cups
• Freezes excellently