CHILI VERDE

(you can take out the meat if you don’t want it.)

3 lbs diced pork
10 green chilies (roasted, peeled, & diced)
2 jalepenos
2 med onions diced
1 lb tomatillas & 3-4 Roma tomatoes
6 garlic cloves, minced
½ bunch cilantro chopped (be brave - you can do it!)
½ gal chicken stock
flour
abt 1 tsp oregano
abt 1 tsp cumin
olive oil

Saute pork & onions in oil until pork meat is seared.  Add garlic & fry for 1 minute.  Add enough flour to absorb oil & cook for 1-2 minutes, stirring contantly until roux is blond.  Reduce heat.  Add stock a little at a time, stirring it until smooth, allowing it to boil with each addition.  Reduce heat to low.  Add all remaining ingredients & simmer until pork is falling apart (about 3 hrs), stirring occasionally so the bottom doesn’t scorch.  (without meat you might not need to cook it as long.)