Chili Verde Recipe

Chili verde is a spicy Mexican stew that is made from chunks of pork slow cooked in a broth made from chicken broth, onions, garlic, tomatillos, and different chiles.   The pork is cooked until its very tender and almost falling apart.  Below is my recipe for a very spicy Chili Verde that is made with pork shoulder, tomatillos, garlic, onions, jalapeños, Anaheim chiles, cilantro, chicken stock, coriander, cumin and other seasonings.  

Ingredients:

1 1/2 pounds of tomatillos, roasted, peeled and chopped
6 garlic cloves, peeled and chopped
2 jalapeños, seeds and ribs removed, chopped
2 Anaheim chiles
1 bunch cilantro leaves, cleaned and chopped
4 pounds of pork shoulder, trimmed of excess fat and cut into 2 inch cubes
Salt
Black pepper
Flour for dredging
Olive oil
2 yellow onions, chopped
1/2 teaspoon of freshly ground black pepper
1 tablespoon of  ground cumin
1 Tbsp of dried oregano
1 teaspoon of ground coriander
2 1/2 cups of chicken stock

Instructions:

You will want to put your tomatillos, garlic, Anaheim chiles and cilantro into a food processor and pulse until all ingredients are finely chopped and mixed.

Now, season the pork cubes generously with salt and pepper.  Then place your flour into a mixing bowl and add your pork into the bowl and toss to  lightly flour your pork.  Now, place your oil into a Dutch oven and heat over a medium high heat.  Once heated add in your pork to your pot, making certain to shake off the excess flour, and brown your pork on all sides.  You will have to work in batches since you should not crowd the pot.  As your pork gets browned remove them from the pot and set them aside and then brown the next batch until all of your pork has been  browned.

When finished pour off the oil and fat from the Dutch oven with the exception of about a tablespoon and then  add in your onions and sauté them until they are tender, making certain to stir while cooking.  This should take about 5 minutes.  When your onions are tender you need to return your pork to the pot along with the tomatillo and chile sauce that you made in the food processor.  You will also want to add in your black pepper, cumin, oregano, coriander and chicken stock to your Dutch  oven.  Bring your Chili Verde to a boil over a medium high heat.  Then reduce your heat and bring your sauce to a slight simmer and then simmer uncovered for 2 1/2 to 3 hours until the pork is fork tender and almost falling apart.   Now taste and then adjust your seasonings with salt and pepper, if needed.  Serve with flour or corn tortillas.