Chili Verde Recipe

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Servings: 8

Ingredients

2 tablespoons extra virgin olive oil, plus additional for drizzling vegetables
3 1/2 to 4 pound boneless pork shoulder, trimmed of excess fat and cut into 1 inch cubes
5 cloves garlic, peeled
4 poblano peppers, cut in half lengthwise with seeds and ribs removed
3 jalapeno peppers, cut in half lengthwise with seeds and ribs removed
1 1/2 pounds tomatillos, outer paper removed and cut in half
2 yellow onions, chopped
4 cups chicken stock
4 cups roughly chopped tomatoes
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon black pepper
Sour cream
Cilantro
Corn tortillas

View Full Recipe at Southern Boy Dishes

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