Pork Chili Verde

 I have grown to really love this. I don't make it too spicey (hot)....

• 4 lbs. pork butt or shoulder, trimmed of fat and cut into 1-2 inch cubes
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 3/4 c all-purpose flour for dredging
• ¼ c. Bertolli olive oil
• 3 yellow onions, chopped
• 3 garlic cloves, peeled and finely chopped
• 1 ½ lbs. tomatillos ( or 1 large can, chopped)
• 5-8 garlic cloves, not peeled
• 2 Jalapenos, seeds and ribs removed, chopped ( or 1/2 small can, chopped)
• 5-6 Anaheim or Poblano chiles   ( or 2 large cans, chopped)
• 1 bunch cilantro leaves, cleaned and chopped
• 2 ½ c. Swanson chicken stock

Instructions

1. Combine salt, pepper and ¾ c. flour for dredging. Put flour mixture in gallon Ziploc bag, put in pork, shake to coat, and shake off extra flour mixture.
2. Heat ¼ c. olive oil in large skillet over medium high heat. Brown the floured pork on all sides. Work in batches, so the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
3. Chop 3 yellow onions. Discard fat and place the onions in the same skillet and saute over moderate heat, stirring occasionally until limp, about 5 min. In the last minute of cooking, add 3 garlic cloves, peeled and chopped.
4. Use 1 ½ lbs. tomatillos. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5-8 unpeeled garlic cloves on a foil-lined baking sheet. Place under broiler for 5-10 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
5. -6 Anaheim or Poblano chiles. Roast on BBQ or under the broiler until blackened. Put in a Pyrex dish and cover with Saran Wrap to steam while they cool. When cooled, remove skin, seeds and stem.
6. Put cooled tomatillos into blender. Remove the now roasted garlic cloves from their skins. Add them to the blender. Add chopped Jalapeno peppers, cilantro, and other chiles. Pulse until all ingredients are finely chopped and mixed.
7. Put the pork in a large soup pot. Add the onion mixture and the tomatillo Chile Verde sauce from the blender. Add enough chicken stock, so the liquid covers the pork. Cook 2-3 hours uncovered in soup pot.
8. Serve with rice and black or pinto beans, if desired.

For steps 4,5,6, add cans of tomatillos, green chilis and jalapenos...adjust to suit your taste.