Green Chile

Ingredients

• 4 pounds cooked, diced pork shoulder
• 2 pounds cooked, diced bacon
• 4 pounds tomatillos
• 3 large onions, quartered
• 8 cloves garlic
• 1 cup loosely packed cilantro
• Olive oil
• 2 pounds mild roasted and peeled chiles
• 1 cup hot roasted and peeled chiles
• 4 tablespoons bacon grease
• 4 tablespoons flour
• 1 can beer
• 64 ounces chicken broth (2 boxes)

Directions

1. Heat the oven to 450°F.
2. Roast the tomatillos, onions, and garlic with oil in a sheet pan for 20 minutes, until slightly charred.
3. Purée the roasted vegetables with the cilantro and chiles.
4. Make a roux with the flour and bacon grease. Cook for 3 minutes, then add the beer and 2 cups broth.
5. Stir and simmer; add the remaining broth.
6. Put all ingredients into a soup pot and bring to a boil.
7. Simmer for 1 hour.