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1
Roasting the Chilies.
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To roast the chilies you can use a gas or charcoal grill, a broiler, or a stovetop burner, anything that will provide intense heat.
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3
Roast the chilies until the skin separates from the meat of the chile.
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Its ok for the skin to burn a little; in fact it is what gives the chile its roasted flavor.
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5
After the chilies are roasted, place them in a plastic bag or tightly lidded bowel to steam.
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You want to make sure the stems are not actually burning, as this will melt the bag.
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I have melted a few bags doing this.
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8
After about 10 to 15 minutes, peel the chilies by gently rubbing the skin off.
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If you find burnt chile beneath the skin, DONT cut it out or otherwise discard it, this is bonus flavor.
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Once the chilies are skinned, remove the stems or burnt nub of what used to be the stem.
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The seeds can be discarded or kept; it is up to you.
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12
The more seeds you have in your Chile Verde, the more intimidating it looks.
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13
Making the Chile.
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14
In a large stock pot, season the pork with pepper and brown.
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15
With three pounds of cubed pork you should do this in batches so it actually has a chance of browning.
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16
As the last of the pork is finishing, add the diced onion and let it soften-up a bit then add the garlic and salt to taste.
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Add the drained cans of tomatillos: they have enough liquid in them; they dont need the excess from the can.
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Mash the tomatillos up a bit so they break up as they stew.
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You can do this by squishing them in half as you add them to the pot.
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Be careful they will pop and squirt all over the place.
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Stir the mixture well, making sure you get all that stuff off the bottom of the pot from the pork and onions.
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22
Add the chilies in a similar manner to the tomatillos.
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23
You want the chilies to end up in bite sized pieces but you still want them recognizable.
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Chop up about half of the bunch of fresh cilantro and add it to the pot.
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At this point, you can transfer the chile to a crock pot (set to low) or just turn the stove down to low and keep an eye on it every once in a while and scrape the bottom of the pot as needed.
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Allow the chile to cook for a couple of hours; youll know it is done when the meat is very tender and breaks apart easily when you taste it.
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27
It seems it requires frequent taste testing.
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Add more chopped cilantro as need before serving.
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29
Depending on the chilies you may need to add some habanero powder.
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30
This stuff is powerful hot so add it sparingly; I use the tip of a coffee stir-stick to measure it out one scoop at a time, with mandatory tasting between each scoop.
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31
Heat it up as you see fit.
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Serve with warm white corn tortillas.
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Place a damp paper towel on a plate under a small stack of tortillas and top it off with another damp paper towel and a bowl to cover the stack.
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34
Microwave on high for a couple of minutes or until they are heated through.
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Enjoy!
