Chile Verde

Turn oven broiler to high.

In a large stock pot or Dutch Oven, over high heat, sear the pork in the vegetable oil until well-browned. Season with a pinch of kosher salt and pepper while searing.

Arrange the cut up chiles, jalapeño, bell pepper and tomatillos on a baking sheet lined with tin foil. Place under the broiler and allow to blacken on top, then flip and blacken the other side. Just char the skins, don’t burn them. Remove the pan from the heat and allow to cool. Once cooled, dice chiles and bell pepper into bite-size pieces and finely chop the jalapeño. Set tomatillos aside.

Remove the pork from the pot, reserving the drippings in the pan, and cook the chopped onion in the drippings until tender. Add garlic, cumin, oregano and a pinch of both kosher salt and black pepper and cook for an additional minute. Return the pork to the pot and add chicken stock and bay leaf. Simmer, covered, for 1 – 1 1/2 hours, until the pork starts to fall apart.

Then stir in the chiles, jalapeño and bell pepper. Puree the tomatillos and cilantro in a food processor and then add them to the pot. Cook an additional 45 minutes, uncovered.

If, after 45 minutes, the mixture is not quite thick enough, add 2 Tablespoons of flour to 1/4 cup of the sauce (mix them together in a small cup) and then return the mixture to the pot. Season to taste.

Enjoy!