Roasted acorn squash with spicy hatch green chile

This is a favorite of mine and eludes the flavors of Colorado. I can drive just around the corner to purchase a bushel of fresh roasted green chiles. I usually peel the skin off  and cut stems off of about 4-6 cups worth of chiles. Chop them up to make authentic green chile! Recipe below:

Hatch Green Chile

Clean and cut 4-6 cups of roasted chiles

Olive oil

4-6 garlic cloves roasted and peeled

Salt and pepper to taste

Cumin

Cubed Pork- 1-1.5 lbs sautéed

2-4 TBSP Flour or corn starch

8-10 cups chicken broth

4 fresh tomatoes skinned and chopped or 1 can of chopped tomato as juices

Fry up the pork in olive oil until golden brown. Add minced garlic at the end slightly cooked garlic. Add flour/ starch and mix around until brown. Add chicken broth - I say 8-10 cups. Add tomatoes, cumin, chiles and salt and pepper to taste. Summer for 4 hours or to your liking in terms of thickening. Stir often. Enjoy on your favorite roasted square,on eggs, over chicken... the options are endless!