Chile Verde Recipe
green bell peppers
pork shoulder or butt
cut into 1-2 inch cubes
extra virgin olive oil
medium white or yellow onions. chopped
Stem, seed, and cut peppers in pieces; remove husks from tomatillos. Rinse well.
In a blender or food processor, add tomatillos, peppers, garlic, cilantro, salt, and cumin and pulse until ingredients are mixed well and remaining pieces are small.
In a large saucepan, brown pork cubes in olive oil, a few at a time. Repeat until all pork cubes are brown. Remove from pan and set aside.
Cook onions until tender. Return pork to the pan; add tomatillo sauce, and 2 cups of chicken broth.Mix well.
Bring to a boil and cook for about 1 minute then reduce to a simmer. Cook, uncovered, until pork is tender, about 2-3 hours. Adjust salt and pepper as needed.
For a soupier consistency, add up to an additional 2 cups of chicken broth. Adjust salt and pepper as desired.