Green Chili a la Tom

Ingredients

• 1 Bushel (1/2 roasted Pueblos 1/2 Anaheim) chilies– seeds, skins removed.
• 4 - 5 cloves roasted garlic
• 16 - 18 roasted tomatillos
• 6 lbs roasted pork shoulder with stock skimmed and reser
• 8 quarts chicken stock
• 3 - 4 tbsp cumin
• 1 - 1.5 tsp oregano 1/2 tsp on pork
• 1 tsp - 1 tbsp Salt depending on how much salt is In the chicken broth. Does not add salt until at least halfway and then to taste.
• 1/2 - 1 tsp black pepper
• Cayenne - add to taste add if you want a little more zip
• 2 cans of stewed tomatoes chopped and 1/3 of juice
• 2 medium / large yellow onions

Instructions

1. Roast pork with bones, garlic, oregano, and thyme
2. Deglaze with chicken stock
3. Add 1/3 of the chilies, all the onions, 5 quarts of stock, pork stock, and pork with roasted bones.
4. Cooks all day
5. Add chilies by handfuls over time
6. Tomatillos about 4 hours in
7. Add seasoning at each step
8. Add Black pepper; adds depth
9. Add Cumin and oregano multiple times
10. Add Salt as needed
11. Add enough chicken stock to yield 12 quarts
12. In dry fry pan, heat and add 4 tbsp flour until just as it smokes. Remove from heat and add 4 tbsp butter and stir roux, add 4 - 5 cups of stock whisk and stir quickly.