Ingredients

• 2x Bottles of Chili-Crush Verde Black Garlic

• 2x (28 oz) cans diced & peeled tomatoes (plus juice in can)

• 1 large yellow onion (chopped)

• 2-3 pounds boneless pork shoulder/butt (cubed into 1” pieces)

• 1/2 cup flour

• 4 cups chicken broth

• Vegetable oil for browning onions and pork (I prefer avocado or light olive oil)

Directions

1. Heat 1-2 Tablespoons oil in a large pot over medium/medium-high heat.

2. Sauté onions until soft and begin to form some searing color (approximately 10 minutes).

3. Remove onions and put in a bowl temporarily.

4. Add 1-2 Tablespoons more oil into the pot.

5. Doing this in 2 or 3 batches, sear the pork in the pot. Don’t over crowd the pot otherwise getting a good sear/crust will be difficult. Don’t constantly stir the pork either - let it sit for a minute or two so that a sear/crust forms, then stir and repeat. Once you get a decent crust to form, remove the pork and put in a bowl temporarily. The pork does not need to be fully cooked at this point.

6. Put all of the pork and onions back into the pot, along with the 1/2 cup of flour. Stir and scrape the bottom as the flour begins to brown (this will take a few minutes). Be careful that the flour does not burn.

7. Add the rest of the ingredients to the pot. Bring to a boil then reduce the heat to a simmer. Leave the lid cracked.

8. Cook for 2 to 2.5 hours.

Serving

We like to put a scoop of pinto beans on one side of a bowl, then a scoop of the green chili on the other side of the bowl. You can then top with a dollop of sour cream and cilantro. Tortillas or corn chips also go along with this. You can also just serve the green chili as is with nothing else if you want.