Pueblo Colorado Green Chile - cooking recipe

Ingredients

1 lb ground beef or 1 lb steak
12 hatch chiles or 12 pueblo green chilies, roasted, peeled
1 (14 ounce) can tomatoes with juice
8 -10 ounces water
1/4 cup oil
2 tablespoons flour
garlic
salt

Preparation

Brown and cook meat in skillet then remove to a dish and set aside.Return the skillet to med heat and add the oil. Stir in the flour to make a runny roux. Brown the roux to a golden brown color, stirring occasionally. Do not burn or break the roux.When the roux is golden brown,add back the meat to the skillet still on med. Shred chilies with a fork or chop them. Then add to meat and stir. Break up tomatoes and add 2/3 to 3/4 of the tomatoes and juice to skillet and stir. Add 8 oz of water to it first then if necessary add more if its too thick. Add garlic or garlic powder and salt to taste. Stir. Let chile simmer gently on a lower heat, stirring occasionally, 10 minute.
Take off heat and enjoy.