Ingredients
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2 lbs pork roast
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4 tablespoons olive oil
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7 (14 ounce) cans chicken broth
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13 cups water
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1 large yellow sweet onion
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1 head garlic
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3 anaheim chilies
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3 medium tomatillos
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1 (14 1/2 ounce) can stewed tomatoes, with juice
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6 (4 1/2 ounce) chopped green chilies
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2 tablespoons ground cumin
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1/2 teaspoon oregano
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1/2 teaspoon cayenne pepper
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1 cup flour
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4 serrano chilies
Instructions
- Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
- Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
- When done, sift pork out of juice and shred, then add back.
- Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
- In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.