Chile Verde Recipe

Ingredients

• 3 lbs. pork butt, cut into bite-size chunks and trimmed of fat (you can also use pork stew meat)
• Kosher salt
• 2 Tbs. vegetable oil
• 1 large onion, finely chopped
• 1 Tbs. cumin

Chile Verde (With Pork)

• 5 poblano pappers
• 5 Hatch green chile peppers (you can also use Anaheim peppers)
• 13-15 medium-size tomatillos, removed from their husks
• 2 jalapenos, stems removed, and cut in half lengthwise
• 1 Tbs. minced garlic
• 1 bunch of cilantro, divided
• 2 cups chicken stock (plus more to thin as needed)

Instructions

1. In a large bowl, stir the pork with 2 Tbs. of Kosher salt, mixing so that everything is well-coated. Let sit for one hour.
2. While pork is marinating, roast the other ingredients:
3. Place the poblanos and Hatch chiles on a baking sheet underneath the broiler of the oven. Blacken on one side, flip, and blacken on the other side (about 5-6 minutes per side). Put the charred peppers in a bowl with a lid (or a plastic Ziploc bag) and cover for 15 minutes. After the peppers have steamed, remove the skins, stems, and seeds from the peppers. Roughly chop the peppers and place them in the bowl of a food processor.
4. Place the tomatillos and the jalapenos (cut-side down) on the baking sheet. Place them underneath the broiler and blacken the skins of the jalapenos and both sides of the tomatillos (turning the tomatillos after they blacken on one side). Once veggies are blackened, transfer the tomatillos, jalapenos, and any juice from the baking sheet to the food processor with the chiles.
5. Add the garlic and one handful of cilantro to the food processor. Pulse all ingredients together until the texture is mostly smooth with a few small chunks.
6. Preheat the oven to 300.
7. ....
8. ....

Source Blog http://jcocina.com/chile-verde/

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