Anaheim Chili Verde

1 ½ pound of tomatillos. Peeled, washed and Roasted

5 garlic cloves. Roasted.

5 Anaheim peppers. Skinned, seeded and Roasted

1 bunch of cilantro

3 -4 pounds pork shoulder cut into cubes

1 large yellow onion diced

1 tbls dried oregano

1 tbls allspice

2 ½ cups of chicken stock

1 tbls chicken bouillon (Knorr)

You’re going to need a blender to get it right.

Add tomatillos, garlic, peppers, cilantro, bouillon, allspice, oregano and 1 cup of chicken stock, to a blender blend low till smooth.

Pour into a sauce pot and heat ill it just starts to bubble then reduce heat and cover.

In a large hot skillet add oil. Drop pork and salt and pepper generously. DON’T SHAKE OR MIX! Leave It alone for about 3 minutes, let the color develop, it’s key to the deep rich flavor. After the 3 minutes toss and cook for 3 more minutes.

Add onion and saute for 2-3 minutes.

Add 1 cup of chicken stock and with a spoon scape all the goodness off the bottom of the pan.

Add the pepper blend and stir over medium heat. Use a whisk and blend everything together . Cook uncovered over low heat for 1 ½ hours. Stirring once in a while making sure the bottom doesn’t burn. Keep the ½ cup of chicken stock on the side as Verde will cook down. Add as needed. Its done when the pork is tender.

Serve!