Chile verde

Chile verde takes a bit of time to make, but oh so worth it! I made a big pot of this so we can reheat it all weekend. If you don't do pork or don't like it, chicken or turkey are delicious too.

Chili verde

3 pounds pork shoulder cut in cubes
2 tablespoons lard
1 large onion diced
6 cloves garlic, crushed
salt and pepper to taste
2 teaspoons ground cumin
4 cups water
2 large chicken bullion cubes
6 fresh poblano chiles
4 Anaheim chiles
1 yellow bell pepper
1-1/2 pounds fresh tomatillos
2 fresh jalapeno peppers diced
cilantro if you like it

Char all chilies except jalapenos under the broiler, set aside to steam in a bowl with foil till slightly cooled then remove skin, seeds, and veins then chop it should look like this. Cover tomatillos with water and simmer till soft.

Then brown pork in a dutch oven with lard, this step takes some time if you have three pounds of meat, I do it all at the same time cooking till light brown the add the onion, garlic, and jalapeno continue cooking till softened, add in the cumin stir then add water and bullion cubes simmer for half an hour

Add chopped chilies and tomatillos simmer for another half hour to 40 minutes. I served it with sour cream, avocado, cilantro too but I forgot it from the grocery this time, and a side of refried black soybeans.

I'll post that recipe tomorrow.