Ingredients

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

Preparation

  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. 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. When done, sift pork out of juice and shred, then add back.

  4. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.

  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.