CHILI VERDE
2 or 3 # pork shoulder or country style trimmed ribs
3 tbs canola oil
1 lg yellow onion, chopped
3 cloves garlic, minced
1 tsp salt or to taste
1 tsp bl pepper or to taste
1 tsp cumin
4 med poblano chiles seeded and chopped ( sub 3 cans ortega chiles )
2 jalapenos seeded and chopped
1 lg bell pepper seeded and chopped
1 qt chicken stock( + or - )
about 18 med tomatillos, husk removed
½ bunch cilantro leaves, chopped
Trim off any excess fat from the pork, cut into ½ in squares, sear in lg pot with oil, when brown remove. Add onion, garlic, bell pepper and saute until translucent. Add chicken stock, seasonings,pork and cook about 1 hr. Add poblanos, jalapenos. Chop and mildly puree tomatillos in blender and add to pot. Cook another 1 ½ hr. You can make the sauce without the pork and freeze, add pork later.
