2½-3 pounds pork butt (pork shoulder), cubed
1 pound roasted green chiles, skins removed, seeded, diced
1 pound roasted tomatillos
2-3 roasted serrano or jalapeno peppers (remove seeds for less heat)
1 yellow onion, chopped
2-3 cloves garlic, minced
1 tsp. oregano
½ cup cilantro, chopped
1 Tbsp. cumin
1-2 cartons chicken stock
2 bay leaves
salt and pepper
1/3 cup flour
Place roasted tomatillos and serrano/jalapeno peppers in food processor or blender and
pulse until roughly pureed.
Season pork with salt and pepper, lightly brown in oil, drain and set aside. In a large pot,
add ½ cup of the oil the pork was browned in and sauté onions over medium-low heat
until tender. Add garlic and sauté 1-2 minutes. Add flour and cook for 3-4 minutes.
Add pureed tomatillo/pepper mixture and 1 carton chicken stock, stirring well to mix.
Add pork, green chiles and all spices. Bring to boil, reduce heat to low, cover and
simmer until pork is almost tender. Skim excess fat that accumulates on the top of the
chili. Check seasoning occasionally (salt and pepper). Add stock as necessary if mixture
becomes too thick. About ½ hr. before done, remove bay leaves, add cilantro, make final
seasoning adjustment with salt and pepper. Continue simmering to thicken. Serve with
rice and tortillas.
Note: to roast the tomatillos, remove husks and wash. Place on a baking sheet, rub with
a little vegetable oil. Place under the broiler about 5-6 min. per side, turning once, until
slightly blackened on both sides.