Chili Verde

1. 1

   Preheat oven to 450F.

2. 2

   Heat oil over medium heat in a cast iron skillet.

3. 3

   Season pork shoulder lightly with salt and pepper.

4. 4

   Dredge in flour.

5. 5

   Carefully brown pork on all sides, working in batches and transferring pieces to a soup pot as they're cooked.

6. 6

   Place chilies and tomatillos in a baking dish and roast until well blistered (30-45 minutes).

7. 7

   Transfer green chilies to a bowl and cover in plastic wrap.

8. 8

   Let sit for about 10 minutes.

9. 9

   Remove chilies and peel off blistered skin.

10. 10

    Cut in half and scrape out seed and stem.

11. 11

    Puree onion, roasted chili and tomatillo, garlic, cilantro and jalapeno.

12. 12

    Pour over browned pork and simmer gently until meat is tender.

13. 13

    Season with salt, pepper and lime juice.

No additional tips available.