December 20, 2011 – As Slamdance is the Festival ‘By Filmmakers, For Filmmakers,’ we’d like to give back to the independent filmmaking community by sharing some advise from successful Slamdance alumni. Join hosts Todd Berger and Kevin M. Brennan as they demonstrate how to make a plentiful meal on a penny.


2-3 Tablespoons vegetable oil
3 pounds pork loin, cubed
1 large yellow onion diced
16 oz. can chicken broth
4 heaping tablespoons chicken base (in small glass jars near broth)
1 tablespoon Italian seasoning (in spice aisle)
1 27 oz. can diced green chilis, don’t drain
2 pounds tomatillos diced
1 small serrano chili peppers, seeded, ribbed and minced
1 small jalapeno pepper, seeded, ribbed and minced
3 teaspoons sugar
1 ½ heaping teaspoons garlic powder
1 teaspoon celery salt
½ teaspoon (heaping) Mexican oregano (powdered – near Mexican food at market)
1 tablespoon cumin
1 15 oz. can green enchilada sauce MILD
8 tablespoons Goya brand Recaito sauce
1 12oz. glass jar of salsa verde
2 teaspoons pasillo chile powder (look in Mexican herb section of market)

Heat the oil in a large pot; this feeds a lot of people. Brown the cubed pork.

Add 14.5 oz of chicken broth, onion, chicken base and Italian seasoning. Bring to a boil then reduce heat and cook on low for 45 minutes uncovered.

Put remaining ingredients, , into pot and cook over low heat for approximately 2-3 hours until tomatillos are broken down. When there is about 45 minutes left to cook, pick up pieces of cubed pork with a spoon and mash with a wooden spoon
then return to pot. This will give more of a shredded pork texture.