Chili Verde

2 lbs tomatillos

6 cloves garlic

2 jalapenos seeded and chopped

2 roasted poblano chili's

2 roasted chilaca or New Mexico chili's

1 bunch cilantro, chopped

3 or 4 lbs pork shoulder trimmed and

cut into 1 inch cubes

salt and pepper

flour to coat pork

olive oil

2 yellow onions chopped

3 cloves garlic chopped

2 tbs Mexican oregano

3 cups chicken stock

Mexican cuisine is so different than Mexican American cooking which can be heavy and cheese laden. Growing up in San Diego I probably had Mexican food 3-4 times a week. As I got older, I was able to visit several different areas in Mexico. There are so many blendings of Mexican traditions and you only have to visit the various regions to experience the unique tastes of the multiple cuisines.

Green, red, yellow sauces. Nuts and moles. Chocolate and vanilla infused dishes both sweet and savory. Fish, roasted meats. Masa and grains. There are very deep rooted traditions dating back many years and I think what many people don't understand is how well developed the Mexican cuisine is.

One of my favorite recipes is chili Verde. I like to roast the tomatillos, garlic and Chile's to add depth of flavor to this dish. It's great for a crowd and easy to make. Slow cooked , super tender pork in a green chili sauce. We love it in tacos but it is wonderful served over rice with flour tortillas.

Method:

Remove the husks from the tomatillos and rinse. Cut in half and place on a cookie sheet along with the garlic cloves. Drizzle with olive oil and roast for 15 minutes until charred. Roast the various peppers over gas flame until blackened place in sealed bag and skin. Place tomatillos, garlic cloves, jalapenos, other chili's and cilantro into blender. Blend to a puree.

Coat pork cubes with flour seasoned with salt and pepper. I do this in a bag and shake to coat. Heat olive oil in heavy bottomed large pot. Brown pork in batches to get a nice crust. Remove pork and set aside.

Place onions and garlic in the same pan and cook until limp.Add the oregano . Add the green sauce and the pork to the pan. Cover with the chicken stock until just covered. Place in oven set at 275 and cook for 2-3 hrs.

There is something about this spicy green chili that reminds me of summers at my sisters ranch house. Warm San Diego summer evenings, shorts and halter tops with full bellies....

enjoy!