anyone have a good new mexico pork green chili recipe?

[fizzgig]

i have eight pounds of pork butt thawing and part of it is destined for a green chile. i've found some recipes online that can be modified, but i'm asking for the group's wisdom.

[Purveyor]

1. I used to have one but all I can remember is, if you can

use New Mexico Hatch green chiles.

https://www.hatch-green-chile.com/

I haven't had it in along time but now that you planted the thought....

[Kali]

2. get a can of green enchilada sauce

about as good as from scratch, but if you go from scratch I think the key is to have some tomatillos or at least some green tomatoes (which even though they may LOOK red, are hard and crunchy this time of year in the stores LOL)

slow cook your pork shoulder in the enchi sauce or even simmer it in water then shred and add the sauce.

[Liberal Jesus Freak]

3. The last time I made it...

It was hatch pepper season. I put the pork in the crock pot with the diced peppers, onion, and garlic and a small amount--less than a cup--of good chicken stock. I used some as a tamale filling and we ate the rest as sandwiches If you like it spicy add jalapeno or scotch bonnet. Enjoy!

[japple]

4. You know Warpy will have one!

eom

[Warpy]

5. Well, I don't eat pork, my carnitas are crock pot turkey thighs

with a whole baggie of frozen roasted green chile (Hatch hot, of course), 4-8 tomatillos, depending on size, an onion, 4 garlic cloves, and just enough water to get the veggies to give theirs up (they contribute a lot), and 2 turkey thighs on top. 8 hours later I come back and if I've bothered to plug the pot in, I have meat that falls off the bone and can be shredded for tamales, tacos, or anything else.

This can certainly be adapted for pork. Just use longer cooking and moist heat and more green chile than you think you'll need.

[japple]

6. Guess I was thinking about the posts you have done on how to make posole

with NM chiles.