Chile Rojo

The first weekend in April and October our church has a conference that I love to watch. It also is a time of traditions for our family. My husband always makes Chile Verde. This October however, since we were in Honolulu we couldn't find the yellow tomatoes and things to make the Chile green so we made Chile Rojo instead.

First you take a boneless pork roast and cut into bite sized pieces.
Gradually add the meat into a pan and brown. Doing small batches at a time allows it to brown better. As the batches finish place the meat into another pan.
When the last batch is almost done add onion and garlic, cook until the onion is transparent and beginning to brown. Return the cooked meat back into the pan and add flour a tablespoon at a time until meat is coated and liquid is absorbed. Continue cooking, stirring constantly, until flour browns.

Add a large can and a small can of diced tomatoes (about a quart and a half) and stir in well.

Add a large can of diced green chile's, a jalapeno or two minced, and two to four Serrano chile's. Stir. Cook over low heat for about two hours, stirring occasionally.
Serve with flour tortillas, guacamole, refried bean, and Spanish Rice.
(Note you can use two jalapenos and two to four Serranos or reduce depending on the level of heat that you like. We only used one jalapeno in this batch and it wasn't enough for our taste!)