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damn. too bad you cannot get some Hatch NM chili.
whatever you do, use an entire pork shoulder. braise it in the oven..low and slow with the verde sauce. then you pull it, chill it..separate the fat. and warm it all back up and shred the meat. kinda like a mexican pull pork dish. i find it much better than the traditional slow cooked hunks of pork.
verde sauce is usually tomatio based..with green chili you would spank the competition.
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poof! gone
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