Chipotle, Green Chilies, and Pork Chili
4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 – teaspoon salt
1/2 – teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 – cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded, remove stem, and minced
1/4 – cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper Jack Cheese
8 flour tortillas (6-inch)
In a stockpot, melt 2 tablespoons butter and heat.
When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1-1/2 hours or until pork is tender.
Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.
Serve with grated Pepper Jack Cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.