Chili Verde

• Sauce:
• 2 lbs tomatillos
• 5 cloves garlic
• 2 fresh jalapeno peppers, seeded and sliced in half
• 2 fresh poblano chilis, seeded and sliced in half
• 1/4 c cilantro, packed
• 3 c chicken stock
• Chili:
• 3-4 lbs pork shoulder, fat trimmed and cut to 1 inch cubes
• Vegetable oil or lard
• 2 large yellow onions
• 3 cloves garlic, chopped
• 1 Tbsp Mexican oregano
• 1 tsp ground cloves
• 2 tsp cumin seeds
• 2-6 canned jalapenos, to taste
• pepper, salt to taste

1. Sauce:
2. Place tomatillos and fresh peppers on a foil-lined sheet and broil for 8 minutes, until skins are browned. Watch them closely, as the peppers will probably finish before the tomatillos.
3. Place the peppers in an airtight container for at least 10 minutes, then peel them and discard the skins (they should fall right off) .
4. Puree tomatillos, garlic, chilis, and cilantro in a blender, then add chicken stock.
5. Chili:
6. Toast cumin seeds in a dry pan until fragrant, then grind to a powder. Using pre-ground cumin is ok too.
7. Season the pork cubes generously with salt and pepper. In a heavy pan, 6 qt or larger, heat 1 Tbsp oil/lard at a med-hi heat until smoking. Brown 1 lb of pork cubes. Add more oil, then repeat until all the meat is browned and set aside.
8. In the same pan, saute onions and garlic until tender.
9. Add the pork, sauce, oregano, cumin, and cloves, and simmer. Avoid stirring too much, unless you want the pork cubes to be broken up. After 2 hours, add salt, pepper and (diced) canned jalapenos to taste.
10. if the sauce is not the consistency of spaghetti sauce, increase heat slightly and reduce until it is.

garlic, jalapeno peppers, poblano chilis, cilantro, chicken stock, pork shoulder, vegetable oil, yellow onions, garlic, oregano, ground cloves, cumin seeds, jalapenos, pepper

Taken from www.epicurious.com/recipes/member/views/chili-verde-50062295 (may not work)