Ingredients 2 lbs pork butt or loin, remove excess fat and cube pork 3 cups of roasted, seeded and skinned Anaheim or Hatch New Mexican Green Chilis, chopped 1 cup of roasted, seeded and skinned pablano peppers, diced 4 cups chicken broth 4 cloves garlic 2 cups water 5 roasted, seeded and skinned jalapeno peppers, diced 1 large sweet onion, chopped 5 1/2 tbsp. ground cumin 2 tbsp. green or red chile powder (Red in Detroit) 2 tbsp. green tabasco sauce ½ tbsp. sugar, white ½ cup flour Salt and pepper to taste for pork ½ cup canola oil 2 cups cooked pinto beans 1 ½ cups cooked diced tomato
Instructions 1. Dust pork in flour and brown in canola oil, drain then set aside 2. Cook green chili, garlic, pablano peppers and jalapeno peppers in chicken stock with the added sugar for 1 hour 3. Puree green chiles with broth using food processor 4. In large crock pot, add pureed chile, spices, tomato and raw onions with drained brown pork. Cook 3 hours on low heat until pork is tender. 5. Add cooked pinto beans, then simmer 30 additional minutes. 6. Salt, thicken or thin sauce to suit.