Pork Chili Verde: Bowden Bank Bum Tingler

• 3 pounds boneless pork shoulder, cut into 1/2-inch pieces
• 5 tablespoons all purpose flour
• Salt and pepper
• 5 tablespoons olive oil (or less for a lower fat version)
• 3 cups chopped onions
• 2-3 tablespoons crushed garlic
• 8 (or more) large fresh poblano or ancho chiles, roasted, stemmed, peeled, and coarsley chopped
• 4 cups chicken broth
• 12 tomatillos, husked, coarsely chopped (or roast them under the broiler before chopping for a "roastier" flavor)
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried
• 1 tablespoon hot New Mexico red chili powder
• 1 tablespoon ground cumin
• 2 cinnamon sticks
• 1 cup chopped fresh cilantro
• Salt and black pepper to taste
• Tarka (see below)
• Tarka (this is a feature of Indian cooking, but works well with Chili too):
• 2-3 teaspoons whole cumin seed
• 1 tablespoon (or more) of crushed garlic
• 2-3 fresh jalapeno peppers, finely chopped, with seeds removed (adjust for the amount of heat you want - this adds mouth heat that the dark green chilis don't really have; for some real kick, use thai green chiles.)

1. Sprinkle pork with salt and pepper. Sprinkle with flour (Wondra sauce flour works well). Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork to skillet and saute until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining pork.
2. Roast chiles under a broiler, on a grill, or over a gas flame until charred all over on the outside. Place the hot roasted chiles in a paper or plastic bag for about 10 minutes. (This makes it much easier to peel the charred skin off the chiles.) Remove the stems, peel the skins off, and chop the peeled chiles coarsely. Leaving seeds in will add to the heat of the finished chili.
3. Heat remaining oil in same skillet over medium-high heat. Add onions and garlic; saute until onions are just beginning to brown, about 5 minutes. Transfer to pot with pork.
4. Add chicken broth, tomatillos, oregano, chili powder, cumin, and cinnamon sticks to pot. Bring liquid to boil. Add fresh cilantro. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. Salt to taste. Can be thickened with a bit of sauce flour if desired.
5. Prepare the tarka just prior to serving:
6. Heat 1 tablespoon of olive oil in a small skillet over high heat. When the oil is hot, put crushed garlic, cumin seed, and chopped chilis in for a quick stir fry (30-60 seconds), to release the flavors. Be careful not to scorch and don't breath the fumes or put your face over the pan - the heat puts lots of chile oil and garlic into the air. Mix the tarka into the hot chili just before serving. This keeps the flavors very fresh.
7. Remove the cinammon sticks before serving. Serve with fresh cilantro and sour cream, lime crema, or plain yogurt.

pork shoulder, flour, salt, olive oil, onions, garlic, fresh poblano, chicken broth, roastier, fresh oregano, hot new mexico red chili powder, ground cumin, cinnamon sticks, fresh cilantro, salt, cooking, cumin, garlic, jalapeno peppers

Taken from www.epicurious.com/recipes/member/views/pork-chili-verde-bowden-bank-bum-tingler-50153930 (may not work)