A New Mexican Green
6-12 depends on how used
IngredientsMeat Mixture 2-3 pounds Boston pork butt well trimmed Cut meat into 1/2-inch cubes [or what ever!]. Brown diced meat in large skillet [4 batches] on high heat. Add lemon pepper (2 TBS); Cumin (1TBS); salt if you want Dump mixture into a big crock-pot or simmering pot. Sauce In large skillet or Dutch oven heat 1/4 cup olive or canola oil. Sauté 1-2 medium diced sweet onion and 4-10 garlic cloves (leave whole). Add 2 cups diced tomatoes and 2 cups diced green New Mexican chili. Cook stirring constantly for 3-5 minutes. Add one bottle of beer; dark is best Simmer 10-20 minutes and then add to the pot [meat mixture just covered, if not add little water or beer].
Slow cooking Cook 3-4 hours at 300 degrees or even slower over night in a crock pot [the smell of chili will waft through your house forcing you to sneak a bite first thing in the morning]. Skim off all the fat.