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 a beautiful green color and a fresh, bright dimension to the broth. Charring the peppers and other aromatic vegetables prior to stewing them is a technique unique to Mexican cuisine that many of us have yet to discover. But it’s well worth the extra step, given that the process sweetens the aromatics and mellows the heat of the peppers. If you are a bit timid about cooking with spicy peppers, you can cut back on the amount of jalapeños until you reach a comfortable level of heat. Serve with warm corn tortillas.
Heat your oven broiler to high. On a large rimmed baking sheet, arrange the garlic, onion, tomatillos, and peppers in a single layer. Cut slits in the chilies to keep them from popping. Broil, turning, until the skins are charred. Place all the vegetables in a large bowl; cover and let steam for 5 minutes. Peel the garlic and chilies under cool running water. Discard the seeds and stems. Transfer to the bowl of a food processor along with the onions, tomatillos and half the cilantro and purée until blended. Set aside. Salt and pepper the raw pork cubes. Heat the vegetable oil in a large Dutch oven over medium high. Add half the pork and cook until all sides are well browned; set the pieces aside in a bowl. Add the remaining pork and brown all sides. Return all the browned pork to the pot. Add the puréed garlic and pepper mixture, chicken broth, cumin, and Great Northern beans to the Dutch oven. Bring to a boil, then simmer for about 2½ hours, until the pork shreds easily on the fork. Remove from the heat and skim off any excess fat. Taste for seasoning. Serve with some avocado slices, chopped green onions, and the remaining cilantro sprinkled on top.chili verde
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