Chili Verde Potatoes | Idaho Potato Commission

Ingredients

• 2-1/2 pounds (about 12) Roma tomatoes, cored
• 2 pounds white onions, peeled and halved
• 1/4 pound Hatch green chilis (use less for milder chile)
• 2 Jalapeño peppers, halved, seeds removed
• 2 pounds boneless pork loin, cut in 1/2" cubes
• 2 tablespoons oil
• 4 ounces unsalted butter
• 2 tablespoons garlic, minced
• 3/4 cup all-purpose flour
• 5-6 cups water
• 2 tablespoons paprika
• 1 tablespoon Ancho chili powder
• 1 tablespoon ground cumin
• 2 teaspoons chipotle chili powder
• 1 tablespoon ground black pepper, or to taste
• 2 teaspoons Kosher salt, or to taste
• 2 cups diced Roma tomatoes
• 1 cup dice red onion
• ½ cup seeded and diced Jalapeño peppers
• ¼ cup roughly chopped cilantro
• ¼ cup lime juice
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 pinch Kosher salt
• 4 – 10" flour tortillas
• 2 cups vegetable oil or as needed
• 2 teaspoons Kosher salt or to taste