WOOFTANG'S GOT COMP:

Rick Turley sends the following:

Pork in Chili Verde

Serving suggestion: Spoon into warm flour tortillas and garnish with cilantro and Mexican cheese and maybe a squirt of lime. If you have access to fresh masa, homemade corn tortillas would be a great choice.

Ingredients
4 pounds pork shoulder or pork stew meat* cut into 1 inch pieces
4 poblano peppers
3 pounds tomatillos, husked and washed
1 large white onion, thickly sliced
6 cloves garlic
2 serrano or jalapeno peppers
4 cups, more or less, chicken stock
Salt to taste

Ingredients, Optional
chipotle peppers in adobo sauce, to taste
1 tsp. cumin (better if toasted briefly)

Equipment
Dutch oven with lid

Directions
• Turn oven on to broil.
• Put pork into Dutch oven with chicken stock and begin bringing up to simmer. Chicken stock should cover pork by several inches.
• Char poblanos on grill or over gas stove until fairly black. Put into mixing bowl and cover for five minutes. Scrape off blackened skin, remove seeds and chop into small dice.
• Place tomatillos, onion slices, garlic cloves and serranos on a large jellyroll pan (to catch juices) and put under broiler until tomatillos have blackened areas. Turn tomatillos over and blacken the other side. Everything else should also be a bit charred. Remove from broiler and skin garlic cloves. Do not remove tomatillo skins.
• Empty jellyroll pan into food processor, scraping out all of the liquid. Add a little liquid to pan, if necessary, to get the brown bits. Pulse until smooth. Pour into Dutch oven with pork and chicken stock.
• Bring Dutch oven to a slow simmer, cover partially and cook for at least 2 hours – 3 is better. Add more stock, if required, if it cooks off too quickly. Stir occasionally to prevent sticking. The final consistency should be that of a very thick stew and pork is tender.
• Adjust for salt and serve.

Note: To save time, the charring of the vegetables could be omitted but a lot of the flavor complexity would be lost. I try to sneak in a few minced chipotles for additional smokiness and heat but my better half does not tolerate the heat well.

* Do not use tenderloin or loin as they are not fatty enough for long cooking.