Chili Verde

2 pounds lean pork

1 onion -- coarsely chopped

1 green pepper -- coarsely chopped

4 cloves garlic -- minced

1 small diced green chilis -- (7 oz.)

2 jalapenos -- sliced

2 teaspoons oregano

1 teaspoon dried red chili peppers

2 teaspoons sage

1 teaspoon cumin seeds

black pepper -- optional 1/2 cup beer -- optional

salt and pepper -- to taste

1. Coarsely chop and saute the onion and green pepper in olive oil with the ga rlic. Throw into the crockpot.

2. Also throw in the green chilis. Depending on your propensity for spicy food , you may add from 1-3 jalapenos. Then, throw the tomatillos in the pot.

3. Trim off all the excess fat you can from the pork, cut into cubes, and brow n in the pan that you sauteed the onion, etc. in. Put into the pot.

4. Now, the seasoning mixture. I prefer to grind up the spices in my mortar, p erhaps with some black pepper. I almost never put salt in anything, so I probab ly wouldn`t here either, but you may want to. I probably would add a dash of be er for obscure reasons.

5. This crockpots all day, or could be simmered for probably about 2 hours.

Author`s Notes: This is adapted from Diana Kennedy, other sources, memory, and experience. And, I have been making it quite a while in my crockpot. The re cipe should be easily adaptable for simmering in a pot for a couple of hours in stead.

Traditionally, this is served in bowls, with hot flour tortillas, salsa, an d cilantro. You can also have sour cream, grated cheese, olives, and pickled ca rrots and jalapenos around. Of course, you wrap all this up in the tortillas, m aking killer burritos. I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat un der the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy.

Busted by Christopher E. Eaves <[email protected]>