Chile Verde II

Directions

Ingredients :

6 pounds cubed pork stew meat

¼ cup vegetable oil

2 large yellow onions

6 cloves garlic

minced

1 tablespoon sea salt

freshly ground pepper

to taste

1 tablespoon ground cumin

4 ½ quarts chicken broth

8 fresh poblano chile peppers

seeded and chopped

4 fresh jalapeno peppers

seeded and chopped

2 yellow bell peppers

seeded and chopped

3 pounds fresh tomatillos

husks removed

1 bunch cilantro leaves

coarsely chopped

Methods :

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.

Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.