Pork Chili Verde
"Pull out the surgical gloves for this one- lots of chile chopping that leads to great flavor, and a mild heat that tingles your tongue but will burn your fingertips! I made this for my own chile verde cookoff. My DBF chose this one as the winner, and I went with Pork Chile Verde as my favorite. I mixed the two together and shared it with my colleagues who eagerly ate some for lunch and then brought home little bowls to share with their families. I'm happy they thought it was good enough to share- I hope you enjoy it too! Chile Verde always tastes better the second day! Adapted to include less chicken stock (down form 4 1/2 quarts) From the foodnetwork...."
INGREDIENTS
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6 lbs lean pork
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1/4 cup vegetable oil or 1/4 cup lard
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2 large yellow onions, chopped
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6 large garlic cloves, minced
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1 tablespoon sea salt
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fresh ground black pepper, to taste
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1 tablespoon cumin
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8 medium poblano chiles, seeded and chopped
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4 large jalapenos, seeded and minced
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2 large yellow bell peppers, seeded and chopped
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4 cups chicken stock
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3 lbs fresh tomatillos, husks removed
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1 bunch cilantro leaf, chopped
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