Mike's Chili Verde

• 5 lb Pork Shoulder cut into 1/2" cubes-no bone-little fat but some
• 1 large Ziplock Bag
• 12 large Roasted Hatch Green Chili's chopped and seeded
• 8 large Jalapeno Peppers chopped and seeded
• 8 large Poblano Peppers chopped and seeded
• 2 large White Onions small chop
• 1 large Bulb Garlic minced
• 4 can Tomatillos or 12 fresh, peeled tomatillos
• 1/4 cup Lard or vegetable oil
• 1 can Crushed Tomatoes optional
• 5 box Chicken Broth you may not need all
• 1 large Yellow Bell Pepper optional
• 1 large Bunch Fresh Cilantro chopped-stems and all
• 1 large Bunch Fresh Cilantro leaves only for garnish
• 1 tbsp Sea Salt
• 1/2 tbsp Black Pepper
• 1 tbsp Cumin
• 6 tbsp AP Flour
• 1/2 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Cayenne Or Chili Pepper
• 1/2 tbsp Additional Cumin at the end
• 1/3 tsp Mexican Oregano
• 24 Warm Flour Tortillas
• 1 large Bag Sturdy Tortilla Chips optional
• 1 Cooked Rice optional
• 2 tbsp Corn Starch for thickening
• 1/4 tsp Baking Soda add a 1/4 tsp at a time & taste. do this to remove acidity

1. Cut pork into 1/2" cubes and place in your oversized Ziplock bag.
2. Add a good splash of chicken broth in the bag and add your Cumin, Mexican Oregano, Onion Powder, Garlic Powder, all powdered peppers red & black and flour.
3. Mix well and marinate in fridge for 2+ hours.
4. Pan sear pork in lard until browned after marinating but make certain you've pulled all spices and flour out of your Ziplock bag.
5. Add another splash of chicken broth in your bag and shake if necessary to retrieve everything.
6. Place seared pork in a large pot or slow cooker and add 3 boxes of chicken broth to it.
7. Allow this to simmer on high until your veggie purree is ready.
8. You have 2 options at this point.
9. You can use a bit more oil and pan sear all veggies except cilantro and fresh peppers separately in the same pan you seared your pork or you can place them in the oven at 350 for an hour with some spray Pam and chicken broth.
10. Purists will pan sear their veggies until translucent in oil in the same pork pan but it's mostly for the slightly greasy effect that method ultimately has to offer.
11. Not to forget that if you pan sear your veggies after you've seared your pork, it will impart much more of the residual pork and spice flavors to them.
12. Anyway, if pan searing your veggies in the same pan you've fried your pork in, cut your veggies except for your cilantro finely for a quick sear.
13. Be careful not to burn the garlic though.
14. If oven roasting, quarter chop everything including raw tomatillios but leave all tomatoes out of oven if using canned since all veggies will ultimately be pureed in the blender in the end.
15. In a blender, add all veggies including your 1 bunch of cilantro-stems and all and puree with enough broth from your simmering pork pot to fully blend.
16. Pour vegetable puree in bubbling pork pot and allow to simmer for 2+ more hours.
17. You'll want your pork falling apart and melting in your mouth.
18. Regardless of what method you prefer, add 2 tbs Cornstarch and 2 oz water to thicken if desired at the end.
19. Repeat if necessary.
20. Since you're using green tomatoes, your Verde may taste too acidic.
21. If so, add 1/4 tsp Baking Soda to your boiling pot and mix in.
22. Be careful since the soda will cause your Verde to foam up and possibly over momentarily if your pot is filled too high.
23. Repeat 1/4 tsp at a time until you're pleased with the acidity level.
24. Since you're using green tomatoes, your Verde may taste too acidic.
25. Instead of adding sugar, add 1/4 tsp Baking Soda to your boiling pot and mix in.
26. Be careful since the soda reaction will cause your Verde to foam up and possibly over momentarily if pot is filled too high.
27. Repeat 1/4 tsp at a time until you're pleased with the acidity level.
28. A general rule of thumb is 1/4 tsp Baking Soda per every 6 Tomatillos or Red Tomatoes.
29. Lastly, and this is important, taste test and add any additional cumin, sea salt and garlic/onion powder as your dish will probably require it.
30. Prolonged simmering will tend to deplete some of those predominant flavors.

some, ziplock, green chilis, peppers , peppers, white onions, garlic, tomatillos , lard or vegetable oil, tomatoes, chicken broth, yellow bell pepper, cilantro, cilantro, salt, black pepper, cumin, flour, garlic, onion, cayenne, cumin, oregano, flour tortillas, starch, baking soda

Taken from cookpad.com/us/recipes/350346-mikes-chili-verde (may not work)