Mild Pork Chile Verde

Pork Chile Verde

Okay. I love to try new recipes but this one worried me. Our teenage son LOVES this when he goes to any good Mexican food place so I had to make it good enough for my worst food critic - the teenager himself! He and a couple of his friends were over to "try it out". They all said it was as good as The Taco Man's - that a compliment I'll take any day. Wahoo!!!
*Warning: This takes a LONG time but is well worth it. It also makes a very large batch so you can freeze some for another day.



Mild Pork Chile Verde
4 lb. pork roast
2-3 tsp. salt
1 tsp. freshly ground black pepper
4 cups chicken stock
3 medium yellow onions, chopped
2 green peppers, chopped
1 can chopped green chilies (or 2 Anaheim chiles, finely chopped)
2-3 jalapenos, seeds removed, finely chopped
3 garlic cloves, peeled, finely chopped
1 1/2 lb tomatillos, roasted, peeled, chopped (or 2 small cans crushed tomatillos)
1 tbsp. dried oregano
2 tsp. ground cumin
2 bay leaves
1 bunch cilantro leaves, cleaned, chopped

Directions:
Season pork meat with salt and pepper; place in 5 quart crock-pot with chicken stock. Let cook until tender (4-5 hours). Remove; cool. Remove all fat and gross stuff off meat. Cut into small 1/2" pieces or shred. Skim off fat from broth and return to crock-pot along with cut up meat. Add all remaining ingredients. Simmer for 2-3 hours covered. Adjust the seasoning to taste with salt and pepper.

(I cooked the meat one day, cooled it in the fridge overnight to get all the fat and gross stuff off and combined everything the next day.)