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Chili Verde Made Easy: Serves Aprox. 10

Ingredients:

8 lbs. fresh pork butt or shoulder
2 yellow onions diced
10-15 cloves of garlic chopped
20 fresh tomatillos (skin removed then roast in hot oven browning slightly)
3 or 4 fresh jalapenos (brown whole on open burner or in oven then seed and chop)
2-3 TBS. Wildwood Blends All-Purpose Seasoning
2 TBS. ground cumin (check taste after adding, add more if desired)
1/3 cup of lard for browning (this added great flavor, vegetable oil may be substituted)
2 cans of green chili enchalada sauce
1-2 cans of chicken stock or equivelant water for pork in the oven


Brown pork in lard, stirring often. Add onions, garlic, roasted tomatillos and saute another 5 minutes.

Add the seasonings, chopped jalapeno peppers, green chili sauce and stir in.

Add water or chicken stock to top of meat but not covering, bring to a boil and cut back to a simmer. Cover and finish in 375° oven covered aprox. 1-2 hours or until meat is tender with most of the water reduced and thickened by the other ingredients. Serve with steamed or Spanish rice. Great item to be served with eggs in the morning or as a filling for tacos or burritos.
Chef Leonard's Note: For less spicy chili verde, cut back on the jalapenos.