Chile Verde (Green Chili with Pork)
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
3 to 3 1/2 pound boneless pork shoulder, trimmed, cut into 1-inch cubes
Freshly ground black pepper
5 poblano peppers, split in half and seeded
5 cubanelle peppers, split in half and seeded
1 1/2 pounds tomatillos, husks removed and cut in half
8 whole garlic cloves, not peeled
3 jalapeño peppers, stems removed, split in half lengthwise
1 bunch cilantro, washed and trimmed
1 large onion, finely diced
1 tablespoon ground cumin
1 tablespoon dried oregano
Pinch of cloves
2 1/2 cups chicken stock
In large bowl, toss pork with about two tablespoons Kosher salt and freshly ground black pepper, and toss and set pork aside.
Preheat broiler to high. On a large sheet pan, arrange poblano and cubanelle peppers skin-side up. Place under heat of broiler until skins blister and blacken, about 8-10 minutes. Transfer to plastic bag, seal, and let peppers steam for about ten minutes more.
While peppers steam, place tomatillos, garlic cloves, and jalapeño peppers skin-side up on sheet pan. Drizzle with vegetable oil and sprinkle with Kosher salt. Broil until charred and softened, about ten minutes. Peel roasted garlic, and transfer soft cloves along with tomatillos, jalapeño peppers, and any pan juices to the bowl of a food processor.
Peel blacked skin off cooled poblanos and cubanelle peppers, and add to bowl of food processor. Don’t be too fussy about this- a few pieces of remaining skin are fine. Add cilantro, and roughly puree all ingredients (about 10 one-second pulses in the food processor).
Preheat oven to 225. In a large Dutch oven, heat vegetable oil until almost smoking. Add half of the pork, and allow to brown completely, about 3-5 minutes. Add remaining pork, as well as the onion, and continue cooking, stirring often and breaking up brown bit on bottom of pan until onion softens, about 4 minutes. Add cumin, oregano, and cloves, and cook until fragrant, about 1 minute more.
Add chicken stock and pureed chile mixture. Stir to combine, cover, and bring to a boil. Transfer to oven and cook until pork is fork tender, about three hours.
This is where you will control the consistency of the chili. Transfer pot back to stovetop, and adjust thickness by either adding water, or boiling additionally to reduce. Skim excess fat. Season to taste with more salt, and serve immediately with corn tortillas, diced onions, sour cream, shredded cheese, cilantro, and lime wedges.