Chili verde

By MissiAnn

Slims last chance of Seattle

Ingredients

• 5 cups chopped onion
• 1/2 cup chopped garlic
• 1/3 cup chopped Serrano peppers
• 1/3 cup chopped jalapeño
• 5 lbs pork shoulder
• 1 qt. chicken broth
• 15-20 Anaheim peppers
• 12-15 tomatillos
• 3 tblsp garlic powder
• 1 tsp pepper
• 1 tblsp cumin
• 1 tblsp oregano
• 1 tsp coriander
• 2 tsp salt
• 1/2 cup corn flour,masa

Preparation

Step 1

In a large sauce pot heat 1/2 cup olive oil and sauté the onions and garlic, then add the peppers and cook till soft.
Place the pork in a large pot and sear in oil till browned on all sides. Deglaze with chicken broth. Add the onions and peppers and simmer for 10 minutes. Char the anaheims and the peeled tomatillos then seem in foil. Peel and seed the peppers and process in blender with the soft tomatillos. Add it to the pork mixture and continue to simmer. Add the rest of your spices at this time. Simmer for 2 hours. Heat 1/2 cup olive oil and add the masa to make a roux. Add it when the pork is tender to thicken for about 10 more minutes.