Chili Verde (Green Chili)
Bubba Durand

3 pounds pork shoulder*, cut into bite-size pieces
5 cups fresh tomatillos, husked, washed, and chopped
2 fresh anaheim chilies, seeded and chopped
2 fresh poblano chilies, seeded and chopped
2 fresh jalapenos, seeded and chopped
1 medium white onion, peeled and chopped
6 cloves garlic, crushed or minced
2 stalks of celery, chopped
2 pickled mild banana peppers, chopped
1/4 cup pickling juice from the banana peppers
4 cups homemade pork or chicken stock, unsalted
12 ounces light beer
2 T ground cumin
2 T ground oregano
1 t onion powder
1 t salt
1/2 t freshly ground black pepper
optional: 1 or 2 cans pinto beans, drained
chopped fresh cilantro

* look for thick cut pork steaks

Saute pork in a non-stick pot in batches until lightly browned.
Add all remaining ingredients and simmer very gently for 3 hours.
Stir in chopped fresh cilantro and serve.

The Johnson Family Cookbook