*********************** CHILI VERDE******************

INGREDIENTS:

1 1/2 pounds tomatillos.

5 garlic cloves, not peeled

6 Jalapenos,seeds and ribs removed, chopped

3 Anaheim or Poblano chiles.

1 bunch cilantro leaves, cleaned and chopped

3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of escess fat and cut into 1 to 

2 inch cubes.

Salt.

Freshly ground black pepper.

Olive oil.

2 Yellow onion, chopped.

3 garlic cloves,peeled and finely chopped.

2 tbsp of chopped fresh oregano or 1 tbsp dried oregano.

2 1/2 cup chicken broth stock.

Pinch of ground cloves and cumin.

METHOD :

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along

with 5 unpeeled garlic cloves, on a foil lined baking sheet.Place under a broiler about 5-7 minutes to

lightly blaken the skin. Remove from oven,let cool enough to handle.

If you want the additional flavor of the chiles other than  jalapenos, you can add a couple Anaheim or Poblano chiles around.Let cool in a bag,remove the skin,seeds, and stem.

2.Place tomatillos, skins included, into blender.Remove the now roasted garlic cloves from their

skins,add them to the blender.Add chopped jalapeno peppers, other chiles(if you are using them),

and cilantro to blender.Pulse until all ingredients are finely chopped and mixed.

3.Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy bottomed

skillet over medium high heat and brown pork chunks well on all sides.Work in batches so that

the pork out of pan and place in bowl, set aside.

4.Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.If your skillet is large enough

to cook the entire batch of chile verde, with the sauce and meat,then add the pork back to the pan.

If not, get a large soup pot and add the onion mixture and the pork to it. Add the oreganoto the pan.

Add tomatillo chlie verde sauce to the pork and onion.Add the chicken stock(enough to cover the meat.Add a pinch od ground cloves and cumin.Add a little salt and pepper.(Not too much as the

chile verde will continue to cook down and concentrate a bit.)

5.Bring to boil and reduce to a slight simmer.Cook for 2 - 3 hours uncovered or until the pork is fork

tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour

tortillas or corn tortillas.

.

.