Pork Chili Verde - cooking recipe

Ingredients

6 lbs lean pork
1/4 cup vegetable oil or 1/4 cup lard
2 large yellow onions, chopped
6 large garlic cloves, minced
1 tablespoon sea salt
fresh ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 cups chicken stock
3 lbs fresh tomatillos, husks removed
1 bunch cilantro leaf, chopped

Preparation

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. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.