Chili Verde

INGREDIENTS

7 tomatillos, husked and rinsed

3 jalapenos

2 large poblano peppers

1 serrano pepper

2 onions 

5 cloves garlic

2 pounds pork shoulder, cut into bite sized chunks

salt and pepper

1 cup broth

1 cup water

1 lime’s juice  

INSTRUCTIONS

• Remove all pepper stems
• Place the tomatillos, jalapenos, poblanos and serrano peppers on an oiled baking sheet 
• Broil on high for 20 minutes, turning after 10 minutes 
• Remove and cover with aluminum foil for 10 minutes
• Remove as much of the skins & seeds as you can
• Add the broiled tomatillos, peppers, onions and garlic into a blender and blend until smooth
• Sprinkle pork with salt & pepper then sear in a large pot oven over medium-high heat until browned
• Stir in prepared chile verde bringing to a boil 
• Lower heat, cover and simmer and for about 2 hours
• Stir in broth, water & lime juice and bring to a boil

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