Chili Verde

This, like chili, is better the 2nd day, and even better the third day. You can serve it with rice, potatoes, over toast, whatever. To quote Emeril, it will make an old car bumper taste good.

ingredients

2-3 lb pork butt, preferably boneless
8-10 good sized tomatillos, husk removed (2 cups worth?)
2 poblano chilies
2 Anaheim chilies
2 jalapenos
6 cloves garlic
1 large onion
2 cups chicken stock
1/4 cup chopped cilantro
salt to taste

directions

Roast the onion and peppers on the grill. When the skin is charred, put the peppers in a bowl and cover. Allow to cool, then peel off the skin. Meanwhile, cook the tomatillos in boiling water for about 10 minutes or until tender. Drain. Put the tomatillos, peppers, onion and garlic into a food processor and blend until still slightly chunky. Brown the pork shoulder in a Dutch over or large pan. Remove and deglaze with a little of the chicken stock. Add the remainder of the stock, the verde mixture, and bring to a boil. Turn down to a simmer and add the pork. Cover and cook on a low simmer for at least 3 hours. Remove the pork and pull into shreds with a couple of forks. The sauce should be thicker than a soup, but not by much. Add a little water if you need to thin it, or boil on high to reduce it a little. Add the pork back in along with the cilantro and reheat. Serve with rice and tortillas.

Source: Shawn