Lunch: Slopper

Ingredients

2 pounds pork shoulder, cut into cubes
Vegetable oil, for cooking
4 cloves garlic, crushed
1 medium onion, diced
1/3 cup all-purpose flour, plus more if necessary
1 cup water
3 cups chicken broth, plus more if necessary
One 12-ounce can canned tomatoes and chiles, such as Rotel
12 large roasted green chiles, such as Hatch or poblanos, skin removed
2 serrano chiles, diced
2 teaspoons cumin
2 teaspoon fresh cilantro, chopped
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper

Instructions

For the green chili: Cook the pork in some vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until the meat is browned on the outside and a little pink on the interior. Add the garlic and onion and cook until soft. Add the flour and stir until brown. Add some water (up to 1 cup) and adjust according to the desired thickness. Add the chicken broth and stir to combine. Add the canned tomatoes and chiles, roasted green chiles, serrano chiles, cumin, cilantro, cayenne, salt, black pepper and white pepper and bring to a boil. Turn the heat to low and simmer uncovered, stirring constantly, for 2 to 3 hours. If you need to thicken the chili, add more flour. If you need to thin it, add more broth. For the burgers: Mix the beef, cayenne and salt and pepper to taste. Shape into 8 patties Prepare a grill or grill pan to medium-high heat. Grill the burgers to desired doneness. To serve: Grill the buns until grill marks show. Place the bottom of 1 bun in a bowl. Top with 1 burger, some Monterey Jack, Cheddar and green chili. Add the top of the bun and more green chili, Monterey Jack and Cheddar. Sprinkle with some onions. Serve with a knife and fork. Reserve the remaining chili for another use.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.