Chili Verde-Nate’s recipe

Chile Verde

3 pounds boneless pork butt roast, trimmer and cut into 1-inch pieces
1/2 cup water
1/2 teaspoon salt
2 pounds tomatillos, husked
1 pound Anaheim chiles, stemmed, halved lengthwise and seeded
3 jalapeño chiles
1 (14.5 ounce) can diced tomoates
1 Tablespoon canola oil
2 onions, finely chopped
8 garlic cloves, minced
1 Tablespoon cumin
1/4 cup flour
4 cups chicken broth

In a 5 quart Dutch oven combine pork, water and salt. Cover and cook over medium heat for 20 minutes, stirring occasionally. Uncover, increase to medium-high heat and continue cooking, stirring frequently, until all the liquid evaporates and the pork starts to brown. Tranfer pork to a bowl and set aside. Do not clean out Dutch oven. It will be used later.

While pork is cooking, line 2 cooking sheets with foil and spray with cooking oil. Arrange jalapeños and Anaheim peppers, cut side down, on one sheet. (They fit best if placed head to toe.) Place husked tomatillos on the other cooking sheet. Adjust top oven rack to 6 inches below broiler and bottom rack to the lowest position. Broil peppers on the top rack until the skin blackens and are soft, 15 to 20 mins. Rotate the sheet and flip over jalapeños half way through cooking. Put the Anaheim peppers in a ziplock bag and seal. Let them cool for 5 minutes. Broil tomatillos on the top rack until they blacken a little and become soft and begin to burst, about 15 mins. Watch chiles and tomatillos closely so you don’t burn them.

Heat oven to 325 degrees.

Remove the skins of the Anaheim peppers. Chop half of the peppers into 1/2-inch pieces and put in a large bowl. In a food processor, process remaining Anaheim peppers and all of the tomatillos u til smooth. Add those to your bowl of chopped peppers. Add tomatoes and their juice to the food processor and pulse 4 times until coarsely ground.

Heat oil in Dutch oven over medium heat. Cook onions until lightly browned, 6 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly add broth, bowl of peppers, tomatoes and pork into the Dutch oven. Make sure to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Cover Dutch oven and place in oven, on lower rack. Cook for 1 to 1 1/4 hours until pork is tender.

Once chili is done cooking, stem and seed jalapeños. (You can reserve the seeds if you want more heat.) Finely chop jalapeños and stir into chili. Season with salt and cayenne pepper to taste.

We like to serve the chili burrito style with rice and black beans on a flour tortilla.

**The chiles can be roasted and refrigerated up to 24 hours in advance**