Pork Green Chili

• 2 lbs pork roast
• 4 tablespoons olive oil
• 7 (14 ounce0 cans chicken broth
• 13 cups water
• 1 large yellow sweet onion
• 1 head garlic
• 2 cups Hatch Green Chilis
• 3 medium tomatillos
• 4 serrano chilies
• 1 (14 1/2 ounce) can stewed tomatoes, with juice
• 6 (4 1/2 ounce) chopped green chilies
• 2 tablespoons ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1 cup flour

1. 1. Sear pork in 2 TBS olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (~3 hours).
2. 2. Meanwhile, chop onion, garlic and Hatch chills. Saute in 2 TBS olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chills. Set all aside
3. 3. When done, sift pork out of juice and shred, then add back.
4. 4. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
5. 5. 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.

pork roast, olive oil, chicken broth, water, yellow sweet onion, garlic, hatch, tomatillos, serrano chilies, tomatoes, green chilies, ground cumin, oregano, cayenne pepper, flour

Taken from www.epicurious.com/recipes/member/views/pork-green-chili-52877141 (may not work)