Chili Verde Stew

The salsa itself could also be made alone as a wonderful dip. Your taste buds will sing with this meal.

2-4 servings

2 lbs pork shoulder, trimmed and cut into 1-inch cubes

1 Large Onion, Sliced

6 Garlic Cloves, 3 Left Whole, 3 Sliced

1½ lbs Tomatillos, Husked and Rinsed

2-3 Poblano Peppers Roasted and Seeded

2 Jalapeños, Roasted and Seeded

2 Serrano Peppers, Roasted and Seeded, Optional if you don’t like heat

1 Beer

1 cup Chicken Broth

1 Pack, Bouillon Cube

1 tablespoon Whole Cumin, Freshly Ground

1 tablespoon Whole Coriander, Freshly Ground

2-3 Limes

¼ cup Fresh Cilantro

Olive Oil

Salt

2-4 Flour Tortillas

5-8 Corn Tortillas, Sliced

¼ cup of Sour Cream

Turn on the oven broiler or grill.
On a sheet tray, add the following ingredients and toss and in salt and oil:
¼ Large Onion, Sliced
6 Garlic Cloves, 3 Left Whole, 3 Sliced
1½ lbs Tomatillos, Husked and Rinsed
2-3 Poblano Peppers Roasted and Seeded
2 Jalapeños, Roasted and Seeded
2 Serrano Peppers, Roasted and Seeded
Broil or grill for about 5-6 minutes, Turing half way through, until all the vegetables are charred all around.
Once charred, add the onions, garlic and tomatillos into a blender. Once cooled, remove the flesh of the peppers and add them to the blender. To the blender add the following ingredients:
1 Cup Chicken Broth
1 Pack, Bouillon Cube
1-2 Limes, juiced
Salt to taste
The consistency should be smooth, thick with a touch of chunkiness running through it. Pour into a bowl and allow it to cool and then adjust the seasoning.

Cut the pork into bite sized cubes, not too small that they will shrink away during cooking, but not too big. Slice the rest of the onion used from the salsa into slices and then slice a couple cloves of garlic thinly. Finally, grind the whole cumin and coriander into a powder.
Preheat a dutch oven over medium high heat. Once hot, add 2 tablespoons of olive oil and then place one layer of the cubed pork in the pan, season with salt and cook in batches until all sides of the pork are browned and caramelized. Then transfer the browned pork and continue cooking in batches, draining off any excess oil as it renders. Once all the pork is browned, add in the onions and garlic, add a touch more salt and the rest of the browned pork and cook until the onions begin to brown.
Once the pork, onion and garlic are in the pot, now we can add in the cumin and coriander, stir it in and allow it to toast and bloom for a minute or two. By now the bottom of the pan should be browned, we can take a bottle of beer and add that in to deglaze and scrap up all those bits off the bottom of the pan and get it into the sauce. Reduce the beer by half and then add in most of the salsa verde, reserving some for the end. Stir, bring to a simmer, then cover with the lid slightly cracked and cook for 1½ - 2 hours or until the pork is tender. Once the pork is perfectly cooked, add a touch more of the salsa verde to brighten up the color, then rest for 15-30 minutes.

In a bowl, add a few tablespoons of sour cream and some water to thin it out until it’s loose enough to drizzle. Season with salt and set aside.

While the pork is cooking, cut up the corn tortilla into strips.
In a small pan, add a couple tablespoons of frying oil and once up to a frying temp, add the strips of tortilla and fry for 5-6 minutes or until they are golden brown and crispy. Drain on some paper towels and season with some salt.

Warm up some flour tortillas in a pan until they begin to puff up. Then roll up and wrap in some foil for presentation.

Scoop a mound of chili into a bowl, drizzle some of the cream on top, then some of the crispy corn tortillas, then some cilantro leaves. Serve with the flour tortillas, some lime segments and some hot sauce.