Pork Chile Verde
4 lbs. pork shoulder, trimmed of fat and cut into large chunks
2 tsp. salt
1 tsp. ground black pepper
1/4 cup canola oil
3 yellow onions, peeled and chopped
2 green bell peppers, cored, seeded and chopped
2 Anaheim or poblano chiles, seeded and chopped
2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
1 1/2 pounds tomatillos, husked, rinsed and chopped
1 tbsp. dried Mexican oregano
2 tsp. ground cumin
2 tsp. ground coriander
2 bay leaves
1 bunch cilantro leaves, stemmed and coarsely chopped
4 cups chicken stock
Season pork generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown pork well on all sides. This may need to be done in batches. Remove to a large bowl and set aside.
Discard all but 2 tbsp. fat and add the onions and bell peppers to the pot; sprinkle with a pinch of salt and a few grinds of black pepper. Saute over moderate heat, stirring occasionally with a wooden spatula and scraping up the browned bits, till softened, about 5 minutes. Stir in chiles and garlic and cook another few minutes
Add tomatillos, oregano, cumin, coriander, bay leaves and cilantro to the pot; stir to combine. Add meat and mix thoroughly.
Pour in the chicken stock, stir well and bring to a boil. Reduce heat to low and simmer 2-3 hours, uncovered, till pork is tender. Taste and adjust seasoning to taste with salt, pepper and hot sauce.
Serve with Mexican rice and top with pickled red onions
I also served Ham, Cheddar and Poblano Corn Muffins