Chili Verde’ (Pork Green Chili)

Ingredients:

Three to Five pounds of cubed pork (Pork loin, Pork Shoulder/ have the butcher cube it for you) You may substitute
Pork with Chicken.

One 16 ounce can of Green Enchilada Sauce (I recommend Macayo's)

16 ounces of Green Chilies diced (preferably Hatch Chilies)

One Pound of fresh “Tomatillos” (not Tomatoes). Remove leafy outer covering, wash and quarter. Then lightly puree
in food processor. If fresh Tomatillos cannot be found use 28 ounce canned (I recommend La Costena brand), and
lightly puree.

One small to medium yellow onion chopped

One small clove of Garlic

Two Teaspoons ground Cumin

Two Teaspoons Mexican Oregano

Two Teaspoons Menudo seasoning (I am fond of Tampico brand found at food city)

One Teaspoon Chipotle Pepper

One Teaspoon Black Pepper

One Teaspoon Salt

Four to eight ounces of chicken stock

Preparation:

Peel, dice and sauté Garlic in approximately 2 tablespoons of Olive Oil

Add chopped Onion and cook until mildly translucent
Add cubed Pork and cook until browned
Add Chicken Stock
Add Green Enchilada Sauce
Add Tomatillos
Add Green Chilies
Add Spices

Bring to a boil and lower heat to a slow simmer for three to four hours or you may use a Crockpot, stir occasionally.
Add more Chicken Stock for looser consistency or add a Thickener like Wondra for less. Once the meat has become
tender enough to break, use a potato masher or large spoon to fracture the meat up into smaller parts as desired.
Serve with Corn Bread.