Green Chili with Pork
Why I Love This Recipe
My modification: I puree the tomatillos, cilantro, jalapenos and poblanos (or pasillas). The only peppers I leave intact are the yellow bell peppers (mostly for color). Also, I would add one or two cans of broth, enough to cover the meat during simmering. Then after you add the puree and the rest of the ingredients, decide how much more broth you want to add because this recipe calls for a LOT of broth, I think it makes it way too runny
Ingredients You'll Need
3 pounds cubed pork stew meat (or chicken breast)
2 tablespoons vegetable oil (probably won't need this much, esp if you use a non-stick pot)
1 large yellow onion
3 cloves garlic, minced
1-1/2 teaspoons sea salt
freshly ground pepper, to taste
1-1/2 teaspoons ground cumin
9 cups chicken broth (you can reduce this if you want thicker soup. I think I use 2 cans)
4 fresh poblano or pasilla chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped (add more and/or leave the seeds in for more heat)
1 yellow bell peppers, seeded and chopped
1-1/2 pounds fresh tomatillos, husks removed (I will use up to 3 lbs)
1/2 bunch cilantro leaves, coarsely chopped (I will use a full bunch)
Directions
In a large stock pot, over high heat, sear the pork or chicken in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in meat and chicken stock. Simmer for 1/2 hour.
Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
