I am almost out of Hatch Green Chile.  Every year I buy bushels and bushels of green chile and freeze it so that I can eat it all year long.  Last year’s crop was a particularly good and tasty crop so I have gone through my stash a lot quicker than usual.  Michael is sad because harvest time isn't until about August or September.

So I wasted another bag of frozen green chile to make some Green Chile Pork.  It was worth it.

 PORK GREEN CHILE

3 Thick Pork Chops cut up into large cubes

2 Medium Size Tomatoes diced into medium sized cubes

1 Bag Frozen Hatch Green Chile diced into medium sized cubes

2 Tablespoons Lawry’s Garlic Salt

1 Tablespoon Onion Powder

1 Teaspoon Black Pepper

2 Cups Chicken Broth

2 Tablespoons Corn Starch

Brown meat over medium heat. 

Add additional ingredients except Corn Starch and simmer for two hours.

Add Corn Starch and mix well.

Simmer an additional 30 minutes.

Enjoy

PS:  usually I use pork roast but my HEB was out and didn't feel like going to another grocery store.  Pork Chop meat works just fine.

PPS:  there are as many variations of Green Chile Pork as there are cooks.  Experiment.  Have fun with your recipe.