Pork Chili Verde: Bowden Bank Bum Tingler

Sprinkle pork with salt and pepper. Sprinkle with flour (Wondra sauce flour works well). Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork to skillet and saute until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining pork.

Roast chiles under a broiler, on a grill, or over a gas flame until charred all over on the outside. Place the hot roasted chiles in a paper or plastic bag for about 10 minutes. (This makes it much easier to peel the charred skin off the chiles.) Remove the stems, peel the skins off, and chop the peeled chiles coarsely. Leaving seeds in will add to the heat of the finished chili.

Heat remaining oil in same skillet over medium-high heat. Add onions and garlic; saute until onions are just beginning to brown, about 5 minutes. Transfer to pot with pork.

Add chicken broth, tomatillos, oregano, chili powder, cumin, and cinnamon sticks to pot. Bring liquid to boil. Add fresh cilantro. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. Salt to taste. Can be thickened with a bit of sauce flour if desired.

Prepare the tarka just prior to serving:

Heat 1 tablespoon of olive oil in a small skillet over high heat. When the oil is hot, put crushed garlic, cumin seed, and chopped chilis in for a quick stir fry (30-60 seconds), to release the flavors. Be careful not to scorch and don't breath the fumes or put your face over the pan - the heat puts lots of chile oil and garlic into the air. Mix the tarka into the hot chili just before serving. This keeps the flavors very fresh.

Remove the cinammon sticks before serving. Serve with fresh cilantro and sour cream, lime crema, or plain yogurt.