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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ambervim
Servings: 18
Created for 2011 IWLE Chili Cook Off by the Southwest Senoras. We won the people's choice award for this recipe!!
3 pounds pork butt, cut in ½ to 1 inch cubes — pork shoulder may also be used
3 tablespoons canola oil
1½ cups chopped yellow onions
3 tablespoons chopped garlic
flour, for dredging
24 ounces chicken stock
24 ounces tomatillos, chopped — I just use the food processor
24 ounces medium hatch chiles roasted and stem tops removed — These are also known as Big Jim
2 teaspoons ground cumin
1 teaspoon toasted cumin seeds
1 ½ teaspoons chopped Mexican oregano
2 bay leaves
salt, to taste
pepper, to taste
Put salt and pepper in enough flour to dredge the pork. Dredge.
Put oil into hot skillet and brown the pork. In large pot, place a little oil and simmer the onions. Then add stock, chiles, tomatillos, cumin, oregano and bay to simmer. Add pork after browned. Salt and pepper to taste. Green chile powder (mild, medium or hot) can be added to increase heat. Simmer for 3 hours or until the pork falls apart.