Green Chili (From the kitchen of Grampa Katein)

• 1 lb. pork
  • OK, here's the scoop. We use a 3 to 4 pound tenderloin or roast - One Pound... get real.
• 2 TBL shortening (we use 4 TBL extra virgin olive oil)
• 2 TBL flour (we mix the flour with the seasonings)
  • ¼ tsp oregano
  • 2 ½ tsp salt
  • 2 cups Water
  • 1 large canned Chipotle Pepper, rinsed, seeded, and finely chopped
  • cilantro
  • black pepper (we use fresh ground)
  • cumin
  • basil
• 1/2 cup chopped onion - (we use 1 cup)
• garlic ('nuff said)
• 2 cups tomatillos, coarsely chopped
• 1 ½ cups anaheim peppers, chopped
• pork bullion (we use Penzey's Soup Base)

Dredge the pork in the flour and seasoning mixture. Brown the pork in the EVOO, but don't cook completely through.

Lower to a simmer and let cook sloooooooooooowly for a while (we let it go about a half hour).

Add the rest of the ingredients. We go light on the water until the very end.. The tomatillos and other veggies will add a bit of liquid as they cook. You don't want a soupy chili.

We check the spices periodically, a bit of this, a pinch of that. It always ends up good.