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Chili Verde

    Ingredients

    • Olive oil
    • 3 pounds cubed pork shoulder
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 large onion, diced
    • 1/3 cup chopped serrano peppers
    • 1/3 cup chopped jalapeno peppers
    • 1/2 cup chopped garlic
    • 2 teaspoons ground cumin
    • 2 teaspoons Mexican oregano
    • 1 quart chicken broth
    • 7 – 10 Anaheim peppers
    • 6 – 8 tomatillos, skins removed
    • 2 tablespoons garlic powder
    • 1 teaspoon ground coriander
    • 1/2 cup flour

    Steps

      1. Season the pork with salt and pepper, covering all sides. Preheat your oven to  350º F.
      2. Heat oil in a large pot over high heat. Add the pork, cooking each side until brown. Remove the pork, and de-glaze the pan with a splash of chicken broth.
      3. Add the onion, jalapeno, and serrano peppers to the pan. Saute until tender. Add the garlic and cook for one minute.
      4. Stir in the cumin and oregano. Return the pork to the pot, and pour in the chicken broth. Bring to a simmer, and reduce the heat to low.
      5. While simmering, place the tomatillos and Anaheim peppers on a sheet tray. Roast until the peppers are slightly charred, about 20 minutes. Remove from oven, and let rest for 5 minutes.
      6. Once cooled, remove the blistered skin and seeds from peppers. Puree the peppers and the tomatillos. To the simmering pork mixture, add the puree, as well as the garlic powder, black pepper, and coriander. Stir to incorporate.
      7. In a small saute pan, mix 1/2 cup olive oil with the flour, stirring over low heat for 2 minutes to make a roux. Add to the chili, and simmer for about 2 hours.