2-2.5 lbs of pork butt (or shoulder), cubed into bite size pieces
Weber Pork & Rib Rub
2 tbsp all-purpose flour
3 cups chicken broth
16 oz jar of diced green chiles
1 large onion, sliced and sauteed
Lime wedges (optional)
Chopped cilantro (optional)
Crushed chips (optional)
Sour cream (optional)
In a dutch oven pot over medium-high heat, add vegetable oil and cubed pork butt. Season generously with Weber Pork & Rib Rub and brown the pork for about 5 minutes. Remove cubed pork from the pot and set aside.
Turn the heat down to medium-low and add flour. Cook the roux for about 3-5 minutes, scraping the bottom to make sure it doesn’t burn.
Next add 1 cup of chicken broth and stir in with the roux until smooth and thickened. Then stir in diced green chiles, sautéed onions, pork cubes and the rest of the chicken broth. Mix together and bring to a boil before turning the heat down t medium-low and simmering for 1 hour, covered.
After one hour, turn off heat and serve with chopped cilantro, crushed chips, lime wedges, and sour cream.