New Mexico Chile Verde

 

1/4 cup oil

4 pounds pork butt, trimmed and cut into 1 1/2-inch cubes

2 large onions, peeled and chopped

1 T. ground cumin

1 T. ground coriander

1 T. oregano

4 cloves garlic, minced

2 Hatch peppers, chopped (or Anaheims)

2 Poblano peppers, chopped

1-2 jalapeno peppers, seeded and diced

1 pound tomatillos (peeled and cleaned), chopped

2 bay leaves

1 bunch cilantro (large), chopped

3 T. masa (corn flour)

4 cups water or chicken stock

1 T. salt, divided

Lime wedges for garnish

 

Heat the oil in a large pot over medium-high heat. Add the pork and 2 tsp. of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 T.. Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally. Take 2 forks and break the pork up even more. Salt and pepper to taste.