Chile Verde 

Portagee Style

• Pork loin, Butt or shoulder meat cut into 1 inch cubes ½ pound per person
• 2 to 3 Yellow or White Onions diced into ½ inch cubes
• 6 to 8 cloves of Garlic
• 1 to 2 pounds of Tomatillos (double this or it is red chile)
• 3 to 4 Padilla or Poblano peppers
• 2 to 3 Jalapeno peppers
• 2 to 3 Bell peppers any color
• ½ pound of Roma Tomatoes diced into ½ cubes
• ½ bunch of Cilantro
• Salt, Cumin, Cayenne pepper, crushed Red Pepper flakes to taste

Peel the loose shuck off the Tomatillos, and roast them with all the peppers except the Bell Peppers on a BBQ until the skin is black.
Plunge in ice water to cool and then peel off the blacked skins. Or bag them. 
Dice all into ½ inch chunks.
The Tomatillos will be very mushy but don’t worry.
Remove the seeds from the peppers if you want to remove some of the spicy heat.

In a large pot with a little olive oil brown the pork

Remove the meat and pour off most of the liquid fat.
Sweat the onions and garlic in the same pot until they get a little color.
Add the pork back into the pot.
Add all the peppers, tomatillos, tomato’s and Cilantro to the pot.
Simmer slowly for several hours.
Taste and add spices as you desire.

Makes one big-ass-pot full of Verde. Freeze some for a later date.

Mike Avila