2-3 lb Boston butt chopped into 1 inch pieces

6 Jalepeno’s peppers

3 Pablano peppers

2 Red onions

3 garlic cloves

2 Tsp dried oregano

Salt

Tsp White pepper

Cayenne pepper

Olive oil

10 cups chicken stock

3-4 Beers  of Choice (All this cooking makes you thirsty!)

Split your peppers and seed them, then place in a large mixing bowl with the onions(rough chopped) and the garlic(whole).  Drizzle with olive oil and toss to mix together. Spread onto  a baking sheet and roast  veggies for 20 minutes at 400 degrees.  In the meantime put some olive oil in a large Dutch oven and place over a burner set to med-high heat.  In batches brown the pork.   Once all the pork has been browned place all the pork, veggies, seasonings and 7 cups of the chicken stock in the dutch oven.  Reduce heat to medium and cook uncovered for 45 minutes.  Liquid should reduce by 1/3.  Pour remaining chicken stock in chili and cook on low, covered, for an additional hour- hour and a half.  Serve with warm tortillas and enjoy.  Grab another Beer too, you earned it.