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1
Roasting/preparing vegetable base:
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Husk tomatillos and cut in half. Cut tomatoes in half. Cut onion in half but do not peel.
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Barbecue grill method: Place tomatillos, tomatoes, onion, unpeeled garlic and tortillas on a gas grill on medium heat and roast until charred, turning frequently to ensure all sides cook. If your chilis are fresh and unroasted, roast them too.
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Stove top method:Cover large skillet with aluminum foil and heat over medium high/high heat. Place tomatillos, tomatoes, onion, unpeeled garlic, tortillas and (if fresh and unroasted) green chilis in skillet in batches. Turn frequently, roasting until all sides are charred.
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5
Cool vegetables slightly. Peel onion, garlic and, if necessary, green chilis. Blend in food processor or blender or use immersion blender. Place in slow cooker.
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6
Prepare the meat:
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Combine cumin, tumeric salt, pepper and flour in bowl or plastic bag. Dredge pork in mixture. Heat oil in skillet or pan and add pork. Cook pork until browned. Add pork to slow cooker.
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8
Add about 6-8 cups of liquid to slow cooker. Although chicken or beef broth works best, you can also use vegetable broth or just plain water. Add more liquid for a watery chili. Add less liquid for a thicker chili.
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Cook for 1 hour on high. (This is to ensure the pork is fully and safely cooked.) Cook 7 more hours on low.
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10
When chili is finished cooking, taste, adding salt and pepper to taste. If chili is too mild, you may also want to add more chili peppers but this should not be necessary if you start with hot chilis.
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11
This is a great leftover that improves after a day or so in the fridge.
