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1
If roasting your own chiles: Preheat an outdoor grill to high.
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2
Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken.
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3
Remove from the grill and place in a plastic bag.
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4
Seal the bag and let the chiles stand for 5 to 10 minutes.
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5
Remove the skin, stems and seeds and chop into 1/4-inch pieces.
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6
Heat some butter in a large pot and add the cubed pork.
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7
Cook about15 minutes, and then add the onions and spices.
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8
Cook on low heat, stirring occasionally.
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9
When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using.
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10
Stir occasionally.
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11
After 5 minutes, add 8 cups water.
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12
Bring to a low boil.
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13
Stir occasionally.
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14
Increase the heat and bring the chili to a rolling or high boil.
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15
In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
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16
Slowly add the roux to the chili, stirring constantly, and shut off the heat.
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17
Continue to stir so that the roux is evenly distributed.
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18
(Roux amount can be adjusted depending on desired consistency or thickness.)
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19
Let stand 5 minutes and serve in a bowl or smothered!
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
