Ingredients:
- 4 lbs pork butt, smoked, chopped, and shredded
- 3 T of Old World Olive Co, Garlic EVOO or bacon grease
- 1 large chopped onion
- 1 head minced garlic
- 6 tablespoons flour
- 1 (15 ounce) can tomatoes, drained 2 cups diced green chilies
- 2 cups diced tomatillos
- 3 Tchopped jalapenos
- 6 cups water) or 6 cups chicken broth (broth is not traditional, but I like the flavor better)
- 1 T ground chili powder (or to taste) (optional)
- 1 teaspoon salt
- 2 T cumin (to taste)
- 2 teaspoons oregano
DIRECTIONS
- Smoke butt or simmer in a large pan until meat is tender and removes from the bone easily.
- Cool meat enough to handle.
- Cube cooked pork into bite size pieces.
- Process 1/2 of the green chilies and tomatillos until smooth.
- In the same large pan, heat oil or bacon grease.
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.