Chile Verde

★★★★☆

Prep: 30 mins Cook: 60 mins Serves: 8

Ingredients

3-4 lb boneless pork shoulder, cubed
1 T ancho chili powder
1 T cumin
Salt & pepper
2 T olive oil
2 T flour
4 cups chicken broth
2 T cumin
1/2 T ancho chili powder
1 1/2 T dried Mexican oregano
1 can black beans, drained
1.5 lb tomatillos
2-3 jalapeños
1 serrano pepper
6 poblanos
1 yellow pepper
2 large yellow onions
6 garlic cloves
1 bunch cilantro
Juice of 1 lime

Instructions

Preheat oven to 425°F. Season pork with salt, pepper, cumin, chili powder. Brown in batches.
Make roux with 2T flour in the fat. Add broth, simmer.
Roast tomatillos, peppers, onions, and garlic at 425°F for 40 minutes.
Blend roasted vegetables with cilantro and lime into verde sauce.
Combine sauce with pork, add beans and remaining spices. Simmer until tender.

Wine Pairing: Medium White