Chile Verde

Recipe from Kiki

Ingredients

• 4 pounds boneless pork shoulder, cut into 1” pieces

• 6 tomatillos, husked

• 3 jalapeño peppers, seeded, deveined, and cut in half

• 3 poblano peppers, seeded, deveined, and cut in half

• 3 Anaheim peppers, seeded, deveined, and cut in half

• 1 serrano pepper, seeded, deveined, and cut in half

• 1 onion, halved

• 1 1/2 Tbs oregano

• 1 1/2 Tbs cumin

• 2 c chicken stock

• 1 (7 oz) can green chiles

• ½ teaspoon dried oregano

• 1 cup chicken stock

• olive oil

• 1 tsp kosher salt

• 1/4 tsp ground black pepper

For serving: Fresh cilantro, chopped, sour cream, cheese of choice (cojita, cheddar, etc), lime weges

Directions

Preheat oven to 400° F.

Trim the fat from the pork. Then, slice it into cubes.

Arrange the tomatillos, chiles and onions on a large baking sheet lined with aluminum foil. Broil skin side facing the heating element until black. Take out of oven and place in zip bag to steam for 10-15 min. Remove skins. Add the skinned tomatillos, chiles, and onion into a blender or food processor. Blend until smooth.

Add 1 Tbs of olive oil to a Dutch oven set over medium heat.

Once heated, add in the pork cubes and sprinkle with ½ teaspoon salt and the oregano. Brown the pork on all sides. Pour in the green sauce and chicken broth. Stir to combine.

Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot, and cook for 20 minutes.

Top with fresh cilantro and cotija cheese. Serve with lime wedges.