Chili verde

Ingredients:

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 poblano peppers, seeded and chopped
• 2 jalapeño peppers, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup tomatillo salsa
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Remove the pork from the pot and set it aside. Add the poblano peppers, jalapeño peppers, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the cumin, oregano, and coriander to the pot and cook for an additional minute.
4. Add the chicken broth, tomatillo salsa, and browned pork to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, until the pork is tender.
5. Stir in the chopped cilantro and season the chili with salt and black pepper to taste. Serve hot with rice, beans, or tortillas.

Enjoy your delicious homemade chili verde!