Pork chile verde

Ingredients

• 4 lbs pork butt or shoulder, trimmed of fat and cut in to 2 inch cubes

• 2 tsp salt

• 1 tsp freshly ground black pepper

• Flour for dredging

• 1/4 vegetable oil

• 3 yellow onions

• 2 green bell peppers, cut into 1-inch cubes

• 2 Anaheim or Poblano chiles, cut into 1-inch cubes

• 5-6 jalapenos, seeds removed and finely chopped

• 3 garlic cloves, peeled and finely chopped

• 1 1/2 lbs tomatillos, roasted, peeled and chopped (about 16 medium sized)

  • remove husks, cut out stem

  • cut in half horizontally

  • toss in oil, roast face down on rimmed baking sheet 20m at 400

  • chop, leaving skin on

• 1 tbsp dried oregano

• 2 tsp ground cumin

• 2 tbsp coriander seeds, crushed and soaked in a scant amount of water (should be about 1 Tbsp dried ground)

• 2 bay leaves

• 2 bunch cilantro leaves, cleaned and chopped

• 4 cups chicken stock

Steps

1. Season the pork meat generously with salt and pepper, lightly flour it.

2. Heat oil ina heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides

3. Lift pork out of the pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of thei chiles and cook and additional 3-4 minutes, then add the garlic and cook 1-2 minutes more

4. Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.