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1
Preheat oven to 350 degrees F.
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2
In a medium saucepan over medium heat, add 1/2 cup of olive oil.
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3
Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft.
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4
Remove from heat and set aside.
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5
Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides.
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6
Deglaze with the chicken broth, and then add sauteed onions and peppers.
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7
Turn heat to low, cover and let it simmer for 10 minutes.
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8
Meanwhile, place the Anaheim peppers on a sheet pan.
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9
Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan.
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10
Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
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11
Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
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12
Peel and seed peppers, and then puree them with the tomatillos in a food processor.
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13
Add the puree to the pork mixture, stir, and then let simmer on low heat.
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14
Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
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15
In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
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16
Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender.
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17
Then stir in masa roux and simmer for 10 more minutes.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
