Ingredients for Chili Verde:
- 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
- ½ cup finely chopped fresh cilantro with tender stems
- One (16 ounce - 450g) can crushed tomatillos
- 4 cups - 1 l chicken stock or water with 2 cubes chicken bouillon
- 1 yellow onion, cut into small dice
- 1 teaspoon whole cumin seeds
- 1 tablespoon all-purpose flour
- 6 cloves garlic, minced
- Tortilla chips
- lime wedges
- 3 Anaheim chiles
- ¼ cup vegetable oil
- salt and pepper
How to make Chili Verde:
Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on.
Heat some oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, stirring as needed.
Remove the pork and set aside.
Add the chiles, onions, cilantro and garlic to the oil remaining in the pot.
Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes.
Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes.
Return the browned pork to the pot along with the tomatillos and chicken stock or the water with the chicken bouillon cubes. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes.
Serve with tortilla chips and lime wedges.