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Author Notes: For a fundraiser at work, we undertook a chili contest. Much to our dismay, a chili verde was the winner - against the spirit of a 'chili' contest. Despite the competitive streak, the winner gave me his recipe, and this is my version of the famous 'Derby Acres' chili verde. —aussiefoodie
Serves a crowd
- 5 pounds Pork Shoulder, trimme and cubed into 3/4" pieces
- 20 large tomatillos, pealed, washed and diced
- 3 large brown onions, diced medium
- 6 garlic cloves minced
- 1 medium can of pickled diced jalapenos (or more if you like it spicy)
- 4-6 medium jalapenos, diced, depending on how hot you like it
- 1 teaspoon ground cumin
- 1 quart chicken stock
- 1 pinch sugar
- Brown the cubed pork in a large stockpot over a medium-high heat in batches and remove from the pan. Add the onions and brown over medium-high heat. Add the cumin and garlic, and continue to brown until the spice is fragrant.
- Return the pork to the pan, along with the jalapenos, tomatillos, chicken stock, sugar, salt and pepper.
- Simmer on low for at least 3 hours. Once the pork is very tender and the sauce has thickened to your likening, taste for seasoning. Remove from the heat, and serve with your favorite spanish rice, tortillas and beans.
- This recipe was entered in the contest for Your Best Spicy Recipe