Authentic Chili verde

Ingredients:

2 pounds tomatillos, husks removed and washed

2 poblano peppers, cut in half lengthwise and seeds removed

2 jalapeno peppers, cut in half lengthwise and seeds removed

1 large white onion, cut into 8 wedges

4 cloves garlic

1 cup cilantro, loosely packed

2 tablespoons oil (or bacon grease)

3 pounds pork butt or shoulder, cut into 1 inch cubes

2 cups chicken broth or ham broth

1 teaspoon cumin seeds, toasted and ground (optional)

2 teaspoons oregano

1 tablespoon soy sauce (or fish sauce, or salt to taste)

2 tablespoons lime juice

1/4 cup cilantro, chopped

Directions:

Place the tomatillos, peppers (cut sides down), onion and garlic on a baking sheet and broil until the skins are all blistered and black before pureeing in a blender along with the cilantro and setting aside.

Heat the oil in a large heavy bottom sauce pan or dutch oven over medium-high heat and brown the pork on all sides before setting aside.

Either add the broth, cumin, oregano, pork and tomatillo sauce, bring to a boil, reduce the heat to a simmer, covered, over medium-low until the pork is falling apart tender, about 2-3 hour, OR transfer to a preheated 350F/180C oven and roast, covered, until the pork is falling apart tender, about 2-3 hour, OR trsansfer the ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.

Remove from heat and season with soy sauce (or salt) .

Enjoy !!