This is a very meaty recipe. I’d estimate it’s about 2/3 meat. It is also a very, very good recipe. It calls for two kinds of green chiles, mild and hot. I divided the recipe in two parts (two crockpots) and used Hatch Mild and Big Jims in one and Hatch Mild and Dynamites in the other. I took both to a party with 20-25 people. It got rave reviews. Several said it was the best green chili they’d ever had. There seemed to be a clear preference for the Big Jim version as it was gone by the end of the party, while about half of the Dynamite version was left. The Dynamite version had the rather distinctive Dynamite taste. Note that both produce a hot green chili, but the Dynamite is hotter. If you are making this for people who can’t take hot, you should use all mild chiles.
This recipe makes a lot – about 5 quarts. I used 2 crockpots, each 3 1/2 quart. I also had to cook the meat in 4 batches because the 10-inch skillet I used was not big enough. Even if I’d used a 14-inch skillet, I would have browned the meat in 2 batches. To save time, next time I’ll use a very large, heavy covered pot so I can brown the meat in one batch and chop vegetables at the same time.
- 4 lbs pork, cubed
- 1 lb hot green chiles, chopped
- 1½ lbs tomatillos
- 1 lb mild green chilies, chopped
- 2 onions, minced
- 2 jalapenos, minced
- 3 cloves garlic, minced
- 1 tsp oregano
- ¼ cup cilantro
- 2 tablespoons cumin
- 4 cups chicken broth
- 2 bay leaves
- Salt & pepper
- oil
- Chop chiles, onions, garlic, jalapenos, tomatillos, cilantro.
- Saute onions and garlic in pot.
- Brown pork w/salt & pepper in oil. Add to pot with onions & garlic.
- Add chicken broth, bay leaves, hot & mild chilies, tomatillos, oregano, jalapenos and cumin. Cover and simmer 2 hours.
- /2 hour before serving, remove bay leaves, add chopped cilantro.
- Add salt to taste.
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