Chile Verde

Ingredients

• 2 lbs pork shoulder, cubed
• 2 cups chicken broth
• 1 large onion, diced
• 2 jalapeno peppers
• 1 cup tomatillo, diced
• 1 small tomato, diced
• 6 poblano chiles
• 4 tablespoons flour
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• salt and pepper

Directions

1. 1

   Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.

2. 2

   Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.

3. 3

   Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.

4. 4

   [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).

5. 5

   Coat Pork in flour, salt and pepper. Brown and set aside.

6. 6

   Add onions and garlic to pan, cook until onions are golden brown.

7. 7

   Add chiles, tomatillos, and tomatoes. Fry for about 10min.

8. 8

   Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).

9. 9

   Season to taste with salt and pepper.

10. 10

    [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.

11. 11

    [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.