2 lbs. bone-in pork chops (1kg)
2 tbsp. vegetable oil (30ml)
1 onion, peeled and finely diced
1 ½ lbs. boneless beef stew meat, cubed (750g)
3 cloves garlic, minced
½ cup chopped parsley (12g)
5 x 4oz/113g cans Hatch green chiles, hot or mild (20oz/565g total)
28oz can tomatillos, drained (794g)
¼ tsp. ground cloves (<.5g)
1 tsp. ground cumin (2.5g)
¼ cup fresh lime or lemon juice (60ml)
Salt and pepper to taste
Water
Garnishes:
Queso fresco
Remove the pork meat from the bones and cut the meat into bite-sized cubes. Reserve the bones for stewing.
Heat the vegetable oil in a 4 qt. Dutch oven. Add the onions and sauté until translucent. Add the pork meat, pork bones and beef cubes and sauté until well browned, about 4 minutes. Add the garlic and parsley, and sauté for about 30 seconds. Add the canned chiles, tomatillos, cloves, cumin, and lime juice. Stir to combine well while breaking up the whole tomatillos. Season with salt and pepper, cover and lower the heat to simmer. Stew the chili until the meat is tender, about 2 hours. Keep an eye on the liquid level, adding 2 cups of water (480ml) if necessary.
Garnish with queso fresco & corn tortilla chips.
This can also be made in an Instapot, but no extra water should be necessary.
To make tortilla chips, follow instructions in Homemade Tortilla Chips recipe but cut the corn tortillas into 1/4″/.64cm strips instead of wedges.
Find it online: https://www.kitchenwrangler.com/recipes/chili-verde/