Chili Verde

Name: Chili Verde
Total time: 270 min
Ingredients: 4 lbs pork shoulder or butt, trimmed of fat and 1"+ cubes; to coat kosher salt; to coat black pepper; 3 tbsp peanut oil, divided; 1 large sweet onion, chopped; 5 cloves garlic, minced; 2 tsp ground cumin, or more if desired; 2 tsp dried Mexican oregano, or more if desired; 4 cups chicken stock, heated to a simmer; olive oil, to coat chili peppers; 3 medium fresh poblano chiles, roasted, skinned and seeded; 1 large Anaheim chile pepper, roasted, skinned and seeded; 2 medium serrano chile pepper, 1 roasted, skinned and seeded, the other seeded; 1 large jalapeno chile pepper, seed and rough diced; 1 ½ lbs fresh tomatillos, husks and stems removed, roasted lightly, some skin removed; 4 medium green onion bottoms, roasted or grilled till soft and charred; ½ cup cilantro, slurred; 2 medium limes, juice from and divided; 1 tbsp palm sugar

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chile, chili, pork, sombreo sam's voodoo cantina

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Ingredients

4 lbs pork shoulder or butt, trimmed of fat and 1"+ cubes
to coat kosher salt
to coat black pepper
3 tbsp peanut oil, divided
1 large sweet onion, chopped
5 cloves garlic, minced
2 tsp ground cumin, or more if desired
2 tsp dried Mexican oregano, or more if desired
4 cups chicken stock, heated to a simmer
olive oil, to coat chili peppers
3 medium fresh poblano chiles, roasted, skinned and seeded
1 large Anaheim chile pepper, roasted, skinned and seeded
2 medium serrano chile pepper, 1 roasted, skinned and seeded, the other seeded
1 large jalapeno chile pepper, seed and rough diced
1 ½ lbs fresh tomatillos, husks and stems removed, roasted lightly, some skin removed
4 medium green onion bottoms, roasted or grilled till soft and charred
½ cup cilantro, slurred
2 medium limes, juice from and divided
1 tbsp palm sugar