Chili Verde

I didn't take progress pics because I didn't know this would turn out to be SO GOOD.

I marinated a half pork butt (3 lb) in Dale's for 8 hours, then crockpotted it with an onion, onion soup mix and about 2 cups of water for 8 hours on low. Took it directly to the grill with apple chips on low for 15 minutes. YUUM-MY already. After cooling, broke up into chunks by hand. Discarded liquid from the crock pot.

Broiled a couple jalapenos and Poblanos till blistered, put in plastic to steam and peeled the skins. Broiled 5 soup bones until roasted. Broiled 1.5 lb tomatillos cut in half, then removed skin and chopped. Fried up 1.5 onions and 5 diced garlic cloves.

Back to a clean crockpot, 2-3 cups water with chicken bullion paste, soup bones, peppers, and 2 cans of Hatch chiles, the tomatillos, the pork, and plucked leaves of a bunch of cilantro.

Drain and rinse 2 cans pinto beans and add.
Cooked a pound of bacon and added half, chopped.

Season with salt, pepper, 1 tsp oregano, chili powder, and cumin. Go easy because the stars here are the chiles and the sour tomatillos.
I might even go with more of the mild but flavorful canned chiles.

Then just let it go for a couple hours for magic blending action.
When it gets bubbly, remove soup bones and scrape out the marrow into the pot. I added 1 tbsp cornstarch in water to thicken.

Finally kiss it with juice of 1 or 2 limes, and enjoy your tangy bowl of goodness with tortilla chips. Goodness gracious it's yum.

Edit: Came back and did another round, 24 hour marinade, with 2 lb tomatillos, much better, along with smoked paprika and more Hatch chiles, and added the zest of the limes and a glug of vinegar.

 Also used a nice Riesling and that brought more to the party. Added applesauce and wine to the slow cooker liquid. Don't think it changed anything much, the 24 hour Dale's marinade is more important. Also figured out how to smoke it without it catching fire from the drippings.