Chili Verde in Mexico is called, carne de puerco en salsa verde or in gringo terms, pork in green sauce. The tomatillo, or Mexican husk tomato, adds the beautiful green color to the broth. Broiling the peppers prior to stewing sweetens and mellows their flavor. You can experiment with peppers to get the to the proper spice for your palate. Serve with warm tortillas for a south of the border feast.
Heat broiler. On large rimmed baking sheet, place garlic, onion, anaheim pepper, jalapeño pepper and tomatillos in a single layer. Cut slits in the chilies to keep them from popping. Broil until the skins are charred. Remove from oven and place in covered bowl and let steam for 5 minutes. Peel broiled garlic and chilies under cool running water. Discard seeds and stems. Transfer to bowl of food processor. Add ½ cup cilantro. Puree the cooked garlic, onion, peppers, tomatillos and cilantro. Hold. Salt and pepper the raw pork cubes. Heat vegetable oil in a large dutch oven over high heat. Add half the port and cook until all sides are well browned. Add remaining pork and onion. Continue cooking, stirring frequently until onions are softened. Add chicken stock, pureed garlic and peppers mixture, cumin and great northern beans to the dutch oven. Bring to boil and then reduce to simmer for about 2½ hours. Cook until pork shreds easily on the fork. Remove from heat and skim off any excess fat. Serve with avocado slices and remaining cilantro.chili verde
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