MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chile Verde (testing)
 Categories: Chilies, Stews, Pork
      Yield: 6 Servings
 
      4 lb Pork butt; trimmed,
           - in 1 inch cubes
           (3+ lbs meat and bones)
      1 ts Salt
      1 ts Ground black pepper
    1/2 lb Yellow onions
      4 oz Anaheim chile;
           - cut in 1" dice
      4 oz Poblanos chile;
           - cut in 1" dice
      4 oz Serrento
      1    Jalepeno
      1 lb Tomatillos; peeled, chopped
      2 cl Garlic; peeled, sliced
  1 1/2 tb Dried oregano
      4 ts Ground cumin; more to taste
      2 tb Coriander seeds; crushed,
      1    Bay leaves
      3 ts Thyme

MMMMM-------------------------ADDITIONAL------------------------------
      2 c  Chicken broth added next
           Day to provide more liquid.
 
  (this recipe is a work in progress -- above is what we did the last
  time)
  
  PREP TIME: 2 people both 1 1/2 hours. This was for 8 lbs of meat.
  
  Use pork shoulder or country ribs (which are really just sliced pork
  shoulder).  Trim the meat into 1 inch cubes, cutting off gristle,
  silverside and fat as much as possible.  Discard trimmings.
  
  Cut the various chiles into large 1 inch dice.  Cut onions to same
  size.  Remove the outer skins from the tomatillos and cut into
  quarters.
  
  Put pork into large crockpot.  Add any large bones. Sprinkle with
  spices and stir.  Add the chiles, onions and tomatillos.  Stir.
  
  Cook for 4-5 hours on high setting.  (Made 8 lbs meat, doubled spices)
  In two 3 1/2 crockpots - high - six hours)
  
  Removed meat to large bowl. Made slurry out of 1/2 cold water and 3
  tbls corn flour - poured into saucepan with liquid from crockpot and
  thickened the juice a bit.  Poured the cooled liquid over meat and
  placed in fridge overnight.
  
  Adjust the seasoning to taste with salt and pepper.
  
  Made enough for three meals, six servings.  There was no need to add
  any liquid.  There was plenty of liquid coming from the vegetables as
  they cooked down.
  
  Could add a bit more of hotter peppers, e.g. a couple of jalepenos,
  long green chile, and/or serrano chile.
  
  Batch made 4/27/15 turned out very good. Double batch made 9 meals of
  2 people each. Served with rice and corn bread.
 
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