This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.
Ingredients
∙ Serves 8
Meat
3 lb Pork shoulder, boneless
Produce
1/2 cup Cilantro
4 cloves Garlic
1 Lime, Juice from large
1 Limes
1 tbsp Mexican oregano
1 Onion, large white or yellow
2 lbs Tomatillos
Canned goods
1/2 cup Chicken stock
Baking & spices
2 tbsp Ancho chili powder
1 Salt and pepper
Oils & vinegars
2 tbsp Olive oil
Nuts & seeds
1 tsp Cumin
Other
3 4 jalapeno peppers (stemmed and sliced in half lengthwise)
2 Poblano peppers (stemmed and sliced in half lengthwise)
