Chilli verde Recipe | Food Network UK

Ingredients

• 360ml olive oil
• 750g diced onion
• 75g chopped garlic
• 50g chopped serrano peppers
• 50g chopped jalapeno peppers
• 2kg cubed pork shoulder
• 950ml chicken broth
• 15 to 20 Anaheim peppers
• 12 to 15 tomatillos
• 3 tbsp garlic powder
• 1 tsp freshly ground black pepper
• 1 tbsp ground cumin
• 1 tbsp Mexican oregano
• 1 tsp ground coriander
• 2 tsp salt
• 80g cornflour