Today I'm cooking chili verde. I usually only cook it once a year, since it takes so much time. This is the main reason I grow green chilis and roast and freeze them during the summer. It's also one of the few times we eat pork, since we try to keep a relative healthy diet most of the time.
I start out with about 15 pounds of pork shoulder roast, de-bone it, trim the fat and cut it into cubes.
I render the fat to use for browning the meat later, and use the bones to make stock.
About 2 lbs of fresh tomatillos diced
About 5 onions dice
2 heads of garlic chopped
About 8 medium tomatoes diced
About 6 pounds of green chilis roasted, seeded, and peeled
4 - 5 jalapenos chopped
I brown the meat in the pork fat, set aside. I use an outside gas grill (used for frying turkey) to brown the meat. It gets much higher temperature than my range, so it really sears the meat quickly.
Lightly brown the onions and garlic in pork fat set aside.
I then drain the fat as much as I can from the browned pork and onions
I then dump everything into a pretty large pot and simmer for about 3 1/2 hours.
I serve it with rice, chopped cilantro, lime wedges and plenty of really cold beer.
here I am browning the meat. It was in the 40's this morning