chili verde

How To Make chili verde

• 1

  Remove husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 of the unpeeled garlic cloves on a foil lined baking sheet. Place under a broiler for 5-7 minutes or until skin is lightly blackened. Removed fom oven and let cool.
• 2

  Roast the anaheim chilis the same way until blackened all around. Place them in a paper bag until cool. Remove from bag and peel off skin, remove seeds and stem.
• 3

  Place tomatillos, skins included, into blender. Add the 5 roasted garlic cloves (skins removed), the anaheim chilis, jalapeno peppers, and cilantro. Pulse until all ingredients are finely chopped and mixed.
• 4

  Season the pork cubes with salt and pepper. Heat olive oil in a large heavy bottomed skilled over medium heat and bown pork chunks well on all sides. Work in batches, don't overcrowd. Remove pork with a slotted spoon and place in bowl, set aside.
• 5

  Pour off excess fat, and place the onions and 3 cloves of peeled, minced garlic in the skillet. Cook, stirring occasionally until the onion turns limp, approximately 5 minutes.
• 6

  In your large soup pot add onion mixture, chili mixture, meat, 2 1/2 cups chicken stock/broth, oregano, cloves, little salt and pepper.
• 7

  Bring to a boil and reduce to a light simmer. Cook for 2-3 hours until pork is fork tender. Adjust the seasoning to taste with salt and pepper.
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