Ingredients
- 1/2 cup unsalted butter
- 3/4 cup all-purpose flour
- 1/2 gallon chicken stock
- 2 pounds braised pork butt, shredded
- 2 cups roasted, seeded and diced green chiles
- 2 tablespoons Cajun spice
- 2 tablespoons fresh parsley leaves, minced
- 1 cup medium-diced tomatoes
Directions
Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 2 reviews
By roxanne3254
on February 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe and it is so easy to make. Tasted like an old family recipe you know comfort food. I had to make some on quick notice and I ran to the Mexican groceries and brought some alredy made carnitas . I shreded it and put into the chili and served with fresh homemade corn totillas . It was a hit.
By Firedog55
on January 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this one today and it is my new FAVORITE! I did without the cajun seasoning and used cilantro instead of parsley. I used tomatillos and green hot peppers. Instead of using chicken broth, I used the broth from cooking the pork. This is an awesome dish! I never imagined that it would taste so good! The only thing I would do differently next time is to make MORE!
Read all 2 reviews