Chili Verde

This recipe is for 16-20 people. I halved for my family.

Ingredients

• 6 pounds lean pork
• 1/4 cup vegetable oil or lard
• 2 large yellow onions, chopped
• 6 large cloves garlic, minced
• 1 tablespoon sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon cumin
• 8 medium poblano chiles, seeded and chopped ( i couldn't find at the store so I used canned chilies)
• 4 large jalapenos, seeded and minced
• 2 large yellow bell peppers, seeded and chopped
• 4 1/2 quarts chicken stock
• 3 pounds fresh tomatillos, husks removed
• 1 bunch cilantro leaves, chopped

Directions

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.