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1
Sprinkle peppers and cumin into bottom of large, hot pot. Wait until you see definite smoke rising and then add oregano. In 30 seconds, add pork and chunk quickly with a wooden spoon or metal spatula. Mix completely and then keep stirring over medium-high heat. You want pork to brown, NOT just turn grey.
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2
Once you have browning, add garlic, stir thoroughly and then add chopped onion. Stir until onions start to brown. Sprinkle Masa evenly over pork and stir gently.
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3
(Pork will render off a certain amount of fat. If you want recipe less fatty, pour off as much as you are willing to lose,leaving small amount to make a roux with the Masa.)
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4
Leave pork to brown further and open all cans. Go back and stir pork. When you start to get sticking to bottom of pan, quickly add juices from tomatillos, peppers, and beans. Stir into the pork and allow to simmer for 5 minutes.
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5
In blender, puree tomatillos and peppers until smooth. In another pot, reduce chicken broth until it's at 2/3 of original volume. Remove from heat and set aside.
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6
Pour puree into pan and stir until well blended. Season with salt and additional cumin to taste. Pour chicken broth into chili, cover pot, and reduce heat to medium-low. Simmer for at least 40 minutes, then remove lid and let the chili blow off excess water for about ten minutes.
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7
If the broth is too soupy for you, mix four ounces water with a 1 tbsp. Masa and stir quickly into chili. Let this simmer for 5 minutes, stirring frequently.
