Chili Verde

Name: Chili Verde
Cuisine: American
Ingredients: 1 as needed Olive oil; 3 lb Pork shoulder, 1" cubes; 1 as needed Salt and pepper; 1 as needed Flour; 1 lb Tomatillos; 2 large Green chilies; 1 each Yellow onion; 4 clove Garlic; 1 1/2 bunch Cilantro; 2 each Jalapeños, seeded; 1 Lime juice; 1 Salt and Pepper

Ryan Goodwin @cook_3814251

San Francisco, California

One of my all time favorites.

Ryan Goodwin @cook_3814251

San Francisco, California

One of my all time favorites.

Saved

Ingredients

1as needed Olive oil
3 lbPork shoulder, 1" cubes
1as needed Salt and pepper
1as needed Flour
1 lbTomatillos
2 largeGreen chilies
1 eachYellow onion
4 cloveGarlic
1 1/2 bunchCilantro
2 eachJalapeños, seeded
1Lime juice
1Salt and Pepper

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Steps

1

Preheat oven to 450°F.
2

Heat oil over medium heat in a cast iron skillet.
3

Season pork shoulder lightly with salt and pepper. Dredge in flour.
4

Carefully brown pork on all sides, working in batches and transferring pieces to a soup pot as they're cooked.
5

Place chilies and tomatillos in a baking dish and roast until well blistered (30-45 minutes).
6

Transfer green chilies to a bowl and cover in plastic wrap. Let sit for about 10 minutes.
7

Remove chilies and peel off blistered skin. Cut in half and scrape out seed and stem.
8

Puree onion, roasted chili and tomatillo, garlic, cilantro and jalapeno.
9

Pour over browned pork and simmer gently until meat is tender.
10

Season with salt, pepper and lime juice.