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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 4 |
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Created for 2011 IWLE Chili Cook Off by the Southwest Senoras. We won the people's choice award for this recipe!! Ingredients:
3 lbs pork butt, cubed 1/2-1-inch (shoulder is fine) |
3 tablespoons canola oil |
1 1/2 cups onions, yellow chopped |
3 tablespoons garlic, chopped |
flour (for dredging) |
24 ounces chicken stock |
24 ounces tomatillos, chopped (i just use food processor) |
24 ounces chilies, medium hatch roasted and stem tops removed (these are also known as big jim) |
2 teaspoons cumin, ground |
1 teaspoon cumin, toasted seeds |
1 1/2 teaspoons mexican oregano, chopped (regular will work) |
2 bay leaves |
salt, to taste |
pepper, to taste |
Directions:
1. Put salt and pepper in enough flour to dredge the pork. Dredge.
2. Put oil into hot skillet and brown the pork.
3. 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.
4. Green chile powder (mild, medium or hot) can be added to increase heat.
5. Simmer for 3 hours or until the pork falls apart.
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