Mary Sue Milliken and Susan Feniger's Pork Chili Verde with Posole

This recipe serves:  4 6 8

1/2 pound tomatillos, husked and washed, or green tomatoes
1 pound lean pork stew meat, cut into 1 1/2" cubes (pork shoulder works well)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
flour (for dredging)
1 tablespoon canola oil
1/2 yellow onion, chopped
1 Anaheim or poblano chili pepper,cut into 1" cubes
1 green pepper, cut into 1" cubes
1 1/2 jalapeño peppers, seeds removed and diced
1 1/2 cloves garlic, peeled and minced
3/4 cup canned hominy (posole), drained
1/4 cup chopped cilantro leaves
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 1/2 cups Basic Chicken Stock (see recipe) or water
1. Preheat the broiler.

2. Roast the tomatillos on a baking sheet about four inches away from the broiler until charred on all sides, about 5 to 8 minutes. Let cool. Chop roughly and reserve with all the juices.

3. Season the pork generously with salt and pepper. Flour it lightly. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Remove the pork from the skillet and set it in a soup pot. Drain off the excess fat in the skillet.

4. Using the skillet, turn the heat down to medium and add the onion. Cook until soft and translucent, about 5 minutes. Add the Anaheim or poblano chili peppers, green peppers and jalapeno chili peppers and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more.

5. Add the vegetables to the soup pot along with the roasted tomatillos and their juices, hominy, cilantro, oregano and cumin. Cover with chicken stock, bring to a boil, and reduce to a simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours.

6. Adjust the seasoning with salt and pepper to taste.

Serving Size: about 1 cup of chili

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