Tomatillo Chile Verde

A spicy green chile with pork and poblanos

Preparation	Cooking	Ready in	Yield
30 minutes	Two hours	Two hours and 30 minutes	Eight servings

Ingredients

Name	Quantity
Chicken stock	2.5 cu
Olive oil	1 tbsp
Pork shoulder, boneless	3.5 lb
Tomatillos	1.5 lb
Garlic	5 clvs
Jalapenos	2 units
Poblano chiles	2 units
Onion	2 cu
Cilantro	0.5 oz
Kosher salt	1 tbsp
Cloves, ground	0.5 tsp
Oregano, fresh	2 tbsp
Black pepper	1 tbsp

Directions

1. Remove papery husks from tomatillos and rinse well
2. Cut in half and place cut side down, along with unpeeled garlic cloves, on a foil-lined baking sheet
3. Broil for about five to seven minutes to lightly blacken the skin
4. Roast fresh chilies over a gas flame or under the broiler until blackened
5. Remove the skin, seeds, and stem
6. Place tomatillos, peeled roasted garlic, and peppers into blender
7. Add chopped Jalapeño peppers and cilantro to the blender
8. Pulse until all ingredients are finely chopped and mixed
9. Cube pork and season generously with salt and pepper
10. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides
11. Pour off excess fat and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about five minutes
12. In a large soup pot combine the onions, garlic, and pork
13. Add the oregano and the tomatillo chile verde sauce
14. Add the chicken stock
15. Add a pinch of ground cloves, a little salt, and pepper.
16. Bring to a boil and reduce to a slight simmer
17. Cook for two to three hours uncovered or until the pork is fork tender
18. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas
19. Enjoy!