Chile Verde (Green Chili) for a Crowd

Ingredients

6 pounds	pork stew meat cut into 1-inch cubes
1/4 cup	vegetable oil
2	large yellow onions, chopped
6	large cloves garlic, minced
1 tablespoon	sea salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
	Freshly ground pepper, to taste Pepper Mills Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1 tablespoon	ground cumin
4 to 6 cups	chicken stock, low sodium or sodium-free
8	fresh poblano chiles, seeded and chopped
4	fresh jalapeno peppers, seeded and chopped
2	yellow bell peppers, seeded and chopped
3 pounds	fresh tomatillos, husks removed and quartered
1 cup	cilantro leaves, coarsely chopped

Cooking Instructions

Makes 20 servings. Recipe is easily halved.

1. Preheat large Dutch oven or heavy soup pot on medium high. Add vegetable oil. Add cubed pork and sear until nicely browned. Remove pork from pot. Pour off oil, reserving 3 tablespoons.

2. Add the 3 tablespoons of reserved oil back to the pot. Turn heat to medium. Add chopped onions, garlic, salt and pepper. Sauté until onions are tender.

3. Add ground cumin and cubes of seared pork. Add 4 cups chicken stock and stir to mix. Simmer for 1-1/2 to 2 hours, longer if you have the time. Add more chicken stock if needed.

4. Add poblano chiles, jalapenos and bell peppers.

5. Puree tomatillos and cilantro in a blender, and add to pot. Stir to blend. Cook an additional 30 to 45 minutes.

6. Taste and add salt and pepper, if needed. Serve hot with Spanish rice and refried beans.