Chili Pork Verde

• 5-6 pounds pork shoulder cut into 1 inch cubes
• 5 anaheim green chilis(or Hatch if you can find them)
• 4 poblano peppers
• 5-6 jalapeno peppers
• 3 medium sweet onions finely diced
• 1 mexican beer
• 1 head of garlic
• 2-5 cups of chicken broth
• 2 green bell peppers finely diced
• 2 lbs tomatillos husks removed
• 1 tbs toasted cumin
• 1 tbs toasted coriander

1. Roast all the veggies except onion and green bell peppers in the oven at 350-375 until they have a nice browning to them. The tomatillos will pop and release a lot of liquid, try not to lose the liquid.
2. Thoroughly season the pork with salt and pepper. Working in batches Brown the cubes of pork in a large non-stick pan over medium-high heat.
3. When the meat is done sweat 1/2-2/3s of the onions and all of the green bell peppers. Add the cumin and corriander to the onion and pepper mixture while cooking. Then add them to the 6qt pot. When that is done, add the remaining onions, sweat, then turn the heat down to medium low and add some beer then drink the rest.
4. When the veggies are done, remove the skins from the anahiems and the poblanos if you are up to it. Remove the seeds to keep the stew from beeing too seedy. In a food processor puree all the veggies and put them in a large pot (the final cooking vessel).
5. Add everything to the final pot and simmer on low for 4-5 hours.

pork shoulder, hatch, peppers, peppers, sweet onions, beer, garlic, chicken broth, green bell peppers, cumin, coriander

Taken from www.epicurious.com/recipes/member/views/chili-pork-verde-50153202 (may not work)