Chili Verde

I just made this for dinner and served with bought cornbread but you could easily use store bought flour tortillas that have been warmed.  You can substitute pork tenderloin if you want a leaner cut of meat.

Photo Penny de los Santos

SERVES 4-6

INGREDIENTS

¼ cup canola oil
2 lb. boneless pork shoulder, cut into ½" cubes
Kosher salt and freshly ground black pepper, to taste
½ cup flour
8 oz. ground breakfast sausage
2 tbsp. ground cumin
1 tbsp. green chile powder
1 dried pasilla chile, stemmed, seeded, and chopped
½ cup chopped scallions
12 tomatillos, husked, rinsed, and finely chopped
2 medium yellow onions, finely chopped
2 serrano chiles, stemmed and finely chopped
2 Anaheim chiles, stemmed, seeded, and finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
2 cups chicken stock
1 (15-oz.) can green enchilada sauce, such as Hatch
Hot sauce, for serving
Roughly torn cilantro leaves, to garnish

INSTRUCTIONS

Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, chili powder, and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions, serranos, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, stock, and enchilada sauce; cook until pork is tender, about 30 minutes. Garnish with cilantro; serve with hot sauce.