Y'all are going to want to try this!
I've been meaning to post this up and write down the recipe.
Some ingredients are guesstimates, you'll have to experiment on your own a little. I highly recommend you give it try though.
This recipe can also be adapted to use venison or beef. If using venison or beef you just need to let simmer for longer to get the meat good and tender. I use pork at the fire station because it's faster and still very good!
4lbs Pork (chops, loin, boneless ribs) I just use whatever is in sale.
14 Roma Tomatoes
3 Anaheim peppers
2 sweet onions
1 green bell pepper
1 Fresh bundle Cilantro
Garlic salt (taste)
Black pepper (taste)
Bacon fat or veritable oil
1/2 cup flour
5 cups water
Step 1: place 12 romas, 1 onion, 6 jalapeños, 3 Anaheims on the grill.
Step 2: while veggies are grilling dice up pork and place in skillet with 2 tablespoons bacon fat or vegetable oil. Season with garlic salt, black pepper, cumin and paprika. Brown pork well until sticking to the skillet. Add three cups of water, deglaze skillet, cover and let simmer. The longer the better especially if using venison or beef.
Step 3: pull vegetables off grill and place in food processor or Ninja blender with cilantro, garlic salt and cumin. Regular blender will not do well. You will season your carne with this as well as use for salsa.
Step 4: slice bell pepper, onion and jalapeños into half rings/slivers. Slice remaining romas in wedges. Add to skillet. Add about a cup of your salsa to skillet. Mix and let simmer.
Step 5: When your peppers and onion are good and tender mix a half cup of flour into 2 cups of hot water. Mix well and add to skillet to thicken.
We typically eat this for breakfast with a fired egg, cheese and tortilla but would be great for supper as well.
Fried egg makes it for me. numbers remove duplicates