Green Chili From The Denver Post

• 1 lb diced pork shoulder
• 1/4 C. cooking oil
• 1 T. ground cumin
• 1.5 T. dark chile powder
• 1.5 T. dried oregano
• 2 cloves garlic, crushed
• 1 medium onion, diced
• 30 oz. chicken broth
• 32 oz. crushed tomatoes
• 1 T. tomato paste
• 8 oz can diced green chilis (or 3-4 fresh roasted)
• 3-5 jalapeno peppers, diced (remove seeds)

1. 1. Brown pork in oil over medium high heat.
2. 2. Add cumin, chile powder, oregano, garlic, onion, and chicken broth. Bring to boil, reduce heat, and simmer 1 hour (covered).
3. 3. Add crushed tomatoes and their juice, tomato paste, and green chiles. Bring to boil again, reduce heat and simmer 2 more hours. (Or, put in slow cooker up to 8 hours.)

pork shoulder, cooking oil, ground cumin, chile powder, oregano, garlic, onion, chicken broth, tomatoes, tomato, green chilis, jalapeno peppers

Taken from www.epicurious.com/recipes/member/views/green-chili-from-the-denver-post-52864841 (may not work)