Chili verde is a hearty and flavorful Mexican dish that features simmered green chiles, meat (typically pork or beef), and a variety of aromatic ingredients. The green chiles give it a bright, slightly spicy kick, while the other ingredients contribute to a rich and satisfying flavor profile. This recipe offers a classic approach to chili verde, with a balance of heat, acidity, and savory notes. It's perfect for a comforting meal on a chilly day or a gathering with friends and family.

INGREDIENTS

4 lbs pork - shoulder, sirloin tip, butt or tenderloin if you're in a hurry

12 large hatch green chilies or

     4-6 poblano or Anaheim peppers and

     2-3 jalapenos

     1 serrano

     Can also use store bought jarred green chilies

1 1/2 lbs. tomatillos

2 large onions

3-5 garlic cloves, minced or toss in blender whole

1 bunch cilantro

1 Tbs Mexican oregano

1 Tbs cumin

2-4 cup chicken stock

Lime juice

Salt and Pepper

Corn flour/olive oil roux for thickening, optional

Cut the pork in to cubes. You can brown it in olive oil or just toss them into the pan. Add the onion. Sauté the onion in the pan or put it in raw with the pork. Add minced garlic here or puree with the peppers. You can also roast the onions and garlic with the peppers and tomatillos, then puree. You can leave the pork whole or cut the mean into big chunks, let it cook, then shred or dice. 

If the green chilies are already roasted, toss them into the blender. Otherwise, wearing gloves, cut the peppers in half. Remove the seeds and white veins. For more spice, leave seeds and veins in jalapeños. Lay them out on a baking sheet and broil until charred. Place the peppers in a plastic bag to steam for 5-10 minutes. Then remove the skins. The jalapeño and serrano do not need skin removed. 

Remove the husk from the tomatillos and wash. Place them on a baking sheet and broil until they begin to brown. Put them in a blender with the peppers and puree. You can also add them to the blender raw. 

Add cilantroto peppers in blender or chop and add to the pot. Use some stock if needed to blend everything. Add Mexican oregano and cumin along with the pepper mixture to the pot with the pork. 

You can cook on the stovetop, in the oven (325 degrees) or in a crock pot. Let the mixture simmer 2-4 hours until the pork is very tender. Add seasonings to adjust flavor as needed.