Some of you had requested the winning recipe for the open category chili at last weekend's contest. 4-5 lbs pork 2 lbs chilies (mix of serrano, anaheim, yellow-hot, poblano and jalapeno) 1.5 lbs tomatillos 2 onions 3-4 cloves garlic 2 tbs cumin 1 tsp oregano 2 bay leaves 5 cups chicken broth 1 cup cilantro salt pepper vegetable oil 1. Chop up pork, chilies, tomatillos and onions. Mince garlic. Note: I've removed most of the seeds from my chilies. Wear disposable gloves!! 2. Pour vegetable oil into pot and brown pork with a some salt and pepper. Remove browned pork and set aside. 3. Add onions to pot and saute' until softened. Once onions are a bit translucent, toss minced garlic and browned pork back into pot. 4. Toss chillies, tomatillos, cumin, oregano, bay leaves and chicken broth into pot. Simmer for approximately 2 hours. Skim excess oil off top. 5. Let cool, cover and place in fridge overnight. 6. Next day: Reheat, remove bay leaves, add chopped cilantro and serve! Enjoy! Shawn and Lavinia