I'm posting partially to follow, and partially because I think this recipe is delicious :)
Pork Green Chile
(2-3 lbs) pork roast (I use tenderloin and shred it.)
(2 Tbs.) oil
(1) large yellow onion diced or sliced N to S pole
(5-6) cloves of garlic minced or sliced thin (More or less to taste)
(8-10) cups of chicken broth (I use less broth and then just fill up the pot once everything else is in, so this totally depends on how big your pot is and how soupy you want everything)
(1 or 2) 27oz. cans Hatch Green Chiles (Fresh chiles are good too.)
(2-3) 14.5oz. cans diced tomatoes
(1/2 tsp). fresh ground black pepper
(1-2 tsp.) ground Cumin (Depends on your taste, but 1 ˝ tsp seems right.)
(2) dried Bay leaves
(1) 4oz. can of diced jalapenos (Fresh or even more is up to you.)
(2 cups) fresh sliced white mushrooms (Optional, but we love mushrooms.)
Season the pork with salt, pepper and garlic powder, then roast the pork at 350° for 20 min. per pound and set aside to cool. Alternately, cook 8-10 hours on low in a crockpot, no broth needed. When cool dice or shred and add to broth after you add the green chiles. (Optional but recommended: Deglaze the pan with broth and add that to the pot for extra flavor.)
In a large stockpot heat the oil to just before it smokes, add the onion, garlic, and black pepper. Sauté all until they are soft and not browned, keep stirring. (The oil catches flavor and spreads it through the broth.)
Add the broth and stir. Keep the heat up. Add the green chiles, cut into chunks, include the juice from the cans if possible. Add the pork, spices, tomatoes, jalapenos and lastly the mushrooms. Bring to a boil for about 5 minutes and then simmer for maybe an hour. If you want to make it thicker you can use a couple of Tbs of cornstarch mixed in cold water then added to the broth. I quit doing this and just have it as a soup, but who knows, you might want it thicker.
Serve with rice, grated cheese, sour cream, and avocado. It’s also delicious with tortillas for dipping.