The Green Menace

Dec 2, 2017


  • 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


  • 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.