Chili Verde

• 4 lbs cubed pork stew meat
• 1/4 cup vegetable oil
• 1 large onion
• 4 cloves garlic, minced
• 1 tbsp sea salt
• fresh ground pepper, to taste
• 1 tbsp ground cumin
• 4 cups chicken broth
• 4 fresh poblano chiles, seeded and chopped
• 3 fresh jalapeno peppers, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 lbs fresh tomatillos, husks removed
• 1 cup fresh cilantro leaves, chopped

1. In a large stock pot over high heat sear the pork in the vegetable oil until browned. Remove port from the pot and reserve the oil and drippings. Saute the chopped onion and garlic seasoned with salt and pepper until onions are tender. Add the cumin and stir in pork and chicken stock. Simmer for 1/2 hour. Add the poblanos, jalapenos, and bell pepper. Puree the tomatillos and cilantro in a blender and add them to the pot. Cover and cook for an additional 2 hours until pork is tender and stew is thickened slightly. Add beans during the last 1/2 hour of cooking for a thicker stew.

pork stew meat, vegetable oil, onion, garlic, salt, fresh ground pepper, ground cumin, chicken broth, poblano chiles, jalapeno peppers, yellow bell pepper, fresh tomatillos, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chili-verde-52497871 (may not work)