Mexican Pork Chili (Chile Verde)

Name: Mexican Pork Chili (Chile Verde)
Total time: 285
Yield: 12
Ingredients: 1 ½ pounds fresh tomatillos, or more to taste, husks removed; 3 serrano peppers; 4 cloves garlic, peeled; 1 tablespoon olive oil; 3 tablespoons lard; 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes; 2 teaspoons garlic salt; ½ teaspoon ground black pepper; 1 medium yellow onion, coarsely chopped; 1 green bell pepper, coarsely chopped; ½ cup red wine; 1 cup low-sodium chicken stock; ⅓ cup chopped fresh cilantro; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon kosher salt

Recipe by Big D from allrecipes.com

Dinner 5 Hr. 45 Mins.

Ingredients

12 servings

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1 ½ pounds fresh tomatillos, or more to taste, husks removed
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3 serrano peppers
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4 cloves garlic, peeled
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1 tablespoon olive oil
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3 tablespoons lard
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3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
•

2 teaspoons garlic salt
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½ teaspoon ground black pepper

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1 medium yellow onion, coarsely chopped
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1 green bell pepper, coarsely chopped
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½ cup red wine
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1 cup low-sodium chicken stock
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⅓ cup chopped fresh cilantro
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1 teaspoon dried oregano
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1 teaspoon ground cumin
•

1 teaspoon kosher salt

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.