Chile Verde (Green Chili with Pork)

I do not claim to be an expert on authentic Mexican cuisine.  We first had this Green Chili in a restaurant in New Mexico many years ago.  They served it like a soup/stew with a tortilla on the side to sop up the soupy goodness of the dish.  So this is how I have been making it for years.

We are avid "chili growers" in our small garden--the main purpose being to have chiles to make salsa and chili verde. The classic version features big chunks of pork shoulder, but today I had left over shredded pork shoulder, so that is what I used.

Basic ingredients:  Pork shoulder cooked and cubed or shredded, roasted  anaheim chile peppers, green taco sauce (which includes tomatillos), onion, garlic, and chicken stock/broth.

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The close up of the anaheim chiles, from last summer's garden, which were roasted over hot coals, placed in freezer bags and frozen until time to use them.  This method is really slick because the tough skins of the peppers slide right off after they defrost.

After the peppers are peeled and seeded, chop them up -- or you can use canned green chiles.

Warm some mild olive oil in a dutch oven pan.  Add chopped onion, diced garlic, and the chiles.  Saute until the vegetables are tender.

Sprinkle in about 2 tablespoons of flour and stir to combine--this will be the thickener.

Next pour in chicken stock and stir and cook until it is thickened to your liking.

The cooked, shredded pork is added. 

Mix it all up and season with salt, pepper, cumin, cilantro, and a dash of ground cloves. 

(I repeat, a DASH of ground cloves).

Let the chili verde simmer slowly for up to an hour.  Adjust seasonings and add more chicken stock.

Serve with warm flour tortillas and lots of napkins!

Enjoy friends!