I have been wanting to make homemade Chili Verde for a long time. I looked at a lot of different recipes and combined a few together. It turned out better than I thought, and everyone loved it. Michael said it was better than any restaurant food he has had, and we have had super good Mexican. I will be making this again.
Chile Verde Recipe
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder or I used a loin
Freshly ground black pepper
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock (depending on how many drippings you get)
Brown pork in hot oil and lots and lots of seasoning, with a little cumin too. Put all drippings with meat in a crock pot.
Peel the husk off the tomatillos, cut in half, rub with oil. Place cut side down on foil lined cookie sheet. Also put on 5 big UNpeeled cloves of garlic, and 2 Anaheim peppers. Broil for 7 minutes on high, or until the vegetables are browned. Cool the peppers in a bag, making it easy to peel the skins right off. Put tomatillos,peeled and seeded peppers, and peeled garlic in a blender. Add 2 seeded jalapenos, and 1 bunch of cilantro to blender and blend. Add to crock pot.
Saute 2 onions and more garlic in a pan until tender. Add to crock pot.
Cook in crock pot all afternoon, or all day if cooking on a low setting. I added a cup or 2 of chicken broth. I had lots of drippings so I didn't add the full amount. Just make sure that the liquid is almost covering the meat. It will reduce while cooking.
I made Bajio sweet rice to go with it. We put it all in tortillas and had burritos. YUMMY!