6 Serrano peppers
3 Anaheim peppers
can tomatillos (or six fresh)
1 can green chilies
1 can diced tomatoes
2 cans tomato
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon minced garlic
1 teaspoon chili
1 small pork butt roast (or pork chopped for stew or even pork chops cut into cubes)
1 small onion
2 cups chicken broth.
Peel and chop
the onion and put it in a pan of 2 cups of water with the pork. Season
to taste (I used pepper, garlic powder, season all). Bring to a boil then simmer until done (about 25 mins).
the meantime, cut tops of peppers (remove the seeds from the peppers if you want LESS spicy) and use a blender or food processor and blend the other
ingredients. You'll need to blend in a couple batches (I do the peppers and tomatoes in one batch, the cilantro, spices, green chilis and tomato sauce in a second batch)
Cut cooked pork into large chunks. Place blended ingredients, broth and
pork in a slow cooker and cook on high for ten hours. If you don't have a
slow cooker, simmer on stove 5 to 8 hours.
Prior to serving, remove pork and shred with a fork, then put back into chili verde. Thicken with 2 tablespoons cornstarch/1/4 cup cold water mixture).
Serve over tortillas with beans or fried potatoes and eggs. Top with shredded cheese and chopped onions.