Keri's Chili Verde

I know Molly made this one for the San Diego game, when I was away, but the recipe actually originated with my sister-in-law, Keri. Truth be told, I think it had something to do with why Scott fell in love with her. She’s one of those who doesn’t measure anything.

ingredients

Tomatillos (10-12)
Anaheim chilis (2)
Poblano chili (1)
1 onion - chopped
cilantro
masa
Lean pork roast - one of those Costco ones
chicken broth
coriander
cumin
garlic
salt and pepper

directions

1
Roast the tomatillos and peppers in the oven until skin is blackened. Place in paper bag for 5 min to steam, then remove skins. Place veggies in blender, add a big handful of cilantro and blend with a little of the chicken broth.
2
Cut the pork roast into large chunks. Roll in masa and fry in batches in a heavy Dutch oven. Add the blended ingredients, pork, onion, and spices to Dutch oven or crock pot, and cook until pork is tender, 2-3 hrs. Keri says it’s better the 2nd day.

Source: Keri