SERVES 15 • 2-3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions) • 2 tablespoons cooking oil or lard or bacon grease • 1 large chopped onion (not traditional) (optional) • 1 head minced garlic (taste great, but also helps prevent heart burn) • 6 tablespoons flour • 1 (15 ounce) can tomatoes, drained • 2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall) • 3 large tomatillos, husks removed and coarsely chopped (optional) • 1 teaspoon jalapenos (optional) • 5 cups water or chicken broth (broth is not traditional, but I like the flavor better) • 1 tablespoons ground cumin (or to taste) • 2 tablespoons ground chili powder (or to taste) (optional) • 1 teaspoon salt 1. Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2. Cool meat enough to handle. 3. Cube cooked pork into bite size pieces. 4. Process 1/2 of the green chilies until smooth. 5. In the same large pan, melt the lard or bacon grease (or heat oil). 6. Add onions and garlic; sauté until tender but not brown. 7. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8. Add broth or water. 9. Cook and stir until mixture comes to boil and is slightly thickened. 10. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). 11. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 12. Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. 13. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 14. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. 15. Leave pork out for a vegetarian green chili sauce.
Here is a recipe for very low-sodium soy sauce substitute.
2 T Sodium Free Beef Bouillon 2 t Red Wine Vinegar 1 t Molasses 1/8 t Ground Ginger dash Black Pepper dash Garlic Powder 3/4 c Water
In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.
Yield: 8 Servings
I LOVE this recipe. I find it gives dishes to which I add it the umami taste taste dishes get with real soy sauce. You may already know the meaning of umami, but for those who don't, this is a Japanese word for "savory" or "meaty".
What I would like to know is the actual recipe used at Santiagos or, by my favorite, Tamale Kitchen. I don't mean to speak for sparkyr, but perhaps that's what was meant.
I'm on blood pressure meds, and in the last few years my favorite, Tamale Kitchen, kicked up the salt content quite a bit. I can't eat there anymore. So, it would be best to make the sauce myself so I can control the amount of salt that goes in.
I hope this makes sense. Anyway, if sparkyr needs someone to send you a batch of Santiago's Green Minnesota way from King Soopers, I'm happy to volunteer. 'o)