This is a recipe my friend uses to make green chili. He's in Africa right now for about 4 more years so I have to make this myself when I want some! It's pretty amazing.
Uncle Randy’s Green Chili
5lbs Ground Pork Butt (wild pig is best for flavor)
1 ˝ Tbsp Salt
2 Tbsp Black Pepper
1 Tbsp Garlic Salt
2 Tbsp Cumin
2 Bunches Green Onion
1 Green Bell Pepper (Roasted)
16 Tomatillos
6 Poblano Peppers (Roasted)
2o Serrano Chilies (Roasted)
4 Small Cans Green Chilies
1 Clove Garlic (Chopped)
3 32oz Boxes of Chicken Stock
1 Qt Water
Roux (2 cups cold water & 1 ˝ cups Flour)
Roast peppers by placing on an aluminum foil covered grill. Cook on high until skin is blistered and charred. Remove when hot and place in paper bag. Fold top of bag over and let sit for 20 minutes. Remove & peel skin from peppers before using.
Cut onions, peppers, chilies & tomatillos into chunks and place in food processor and chop until fine. Spread pork on baking sheet. Combine spices and sprinkle on top of pork (DO NOT MIX INTO MEAT). Cook at 400 degrees for 45 minutes.
Place all ingredients in large stock pot except for Roux. Cook for 2-3hrs on low heat. Add Roux for thickness and cook for another 45 minutes. Serve with tortillas!
