Chile Verde

In celebration of the beautiful preview of Spring we've been having this week, I decided to cook up some Chile Verde. Now, I've been told that this is some of the best Chile Verde a Gringo (like myself) can make.

Ingredients:

3 pounds cubed pork stew meat
2 tablespoons vegetable oil
1 large yellow onion
3 cloves garlic, minced
1-1/2 teaspoons sea salt
freshly ground pepper, to taste
2 teaspoons ground cumin
7-9 cups chicken broth (depending on desired thickness)
4 fresh poblano chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
1 yellow bell pepper, seeded and chopped
1-1/2 pounds fresh tomatillos, husks removed
1/2 bunch cilantro leaves, coarsely chopped

Directions:

1. In a large stock pot, over high heat, sear the pork 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 pork and chicken stock. Simmer for 30 minutes.

2. 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.

3. Serve with sour cream, cheese and/or warmed tortillas.