Cowboy Jason's Chili Verde:
3 pounds of pork shoulder, trimmed of excess fat and cut into 1-inch cubes
Oil for browning
1 pound of tomatillos, chopped
1 onion, chopped
4 cloves garlic, minced
4 (or more) Anaheim chiles, chopped
2 jalapeno chiles, chopped
4 cups of chicken broth
4 tablespoons of cumin
2 teaspoons of oregano
Salt and pepper to taste
Heat a pot or dutch oven and add oil.
Brown the pork, remove and set aside.
Brown onions.
Add tomatillos, garlic, Anaheim chiles, japapeno chiles, chicken broth, cumin, and oregano.
Simmer for about 30 minutes, until everything is tender.
Season with salt and pepper.
Using a stick blender, blend the veggie mixture into a smooth sauce.
Add the pork back into the pot.
Simmer pork in the sauce for two hours.
Serve with rice and black beans.
Sorry, no pics, haven't made it for awhile.