Green Chili Verde

Directions

• Preheat oven to broil.
• Discard the tomatillo husks ,rinse and cut the tomatillos in half
• Place the tomatillos on a baking sheet, cut side down.
• Place the 5 cloves of unpeeled garlic on the baking sheet. Place under the broiler for approximately 8-10 minutes to lightly blacken the skin. Remove from oven and cool slightly. Remove the garlic skin and the core.
• Place the Jalapeno, Anaheim, Poblano and Serrano peppers on a baking sheet and broil, turning often, until blackened all around.
• Remove from broiler and place in a covered dish until cooled
• When peppers are cooled, remove the skins, seeds and stems
• Puree the roasted tomatillos, garlic ,peppers and the cilantro in a blender until all ingredients are finely chopped.
• Cut the pork shoulder into 2 inch cubes, generously sprinkle with salt and pepper.
• 10. Heat 2 Tablespoons of olive oil in a large pot. Add the pork and sear on all sides until nicely browned. Remove from pot.
• 11. Add the onions and 3 cloves minced garlic to the pot and sauté for 5 minutes, adding more oil if needed.
• 12. Add the pork, onions, oregano, tomatillo mixture, chicken stock, cloves, cinnamon, cumin ,sugar and essence of Emeril to the pot and simmer for 2-3 hours or until the pork is tender.
• 13. Add salt and pepper if desired.