Pork Chile Verde

4 lbs. pork butt or loin , trimmed of fat and cut into 2" cubes
2 tsps. salt
1 tsp. freshly ground pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions, chopped
2 bell peppers, chopped
2 Anaheim or Poblano chiles, seeded and cut into 1" cubes
2-3 jalapenos, seeds removed and finely chopped
3 garlic cloves, finely chopped
1 1/2 lbs. tomatillos, roasted, peeled and chopped
1 TBS. dried oregano
2 tsps. ground cumin
2 TBS. coriander seeds, crushed and soaked in a scan amount of water
2 bay leaves
1 bunch of cilantro, cleaned and chopped
4 cups chicken stock or broth

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks in small batches. Brown on all sides.

Take pork out of pan and place in a wide soup pot. Discard fat from pan; add onions and bell peppers to pan and sweat over moderate heat, stirring often, until veggies are limp. Add all the chiles and cook an additional 3 to 4 minutes. Next add garlic and cook 2 minutes more.

Add the sauteed veggies, chopped tomatillos, herbs, and cilantro to soup pot. Cover with broth and bring to a boil. Reduce to simmer and cook uncovered for 2 to 3 hours. Adjust seasonings as needed.

Number of Servings: 10

Recipe submitted by SparkPeople user TOPAZTOO.