Colorado Pork Green Chili

Ingredients

• 3 pounds boneless pork shoulder, cut into 1/2-inch cubes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 2 large onions, diced
• 6 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 1/2 pounds Pueblo or Anaheim green chiles, roasted, peeled and chopped
• 1 pound tomatillos, husked and quartered
• 2 jalapenos, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro

Before you cook

• Cut the pork into 1/2-inch cubes, smaller than stew meat, and season them with the salt and pepper.
• Roast the chiles under a broiler until blistered, steam them in a covered bowl for 10 minutes, then peel and chop them.
• Husk the tomatillos, rinse off their stickiness, and quarter them.

Steps

1. Heat the oil in a large heavy pot over medium-high heat.
2. Brown the pork in three batches, about 8 minutes each, until each batch is deeply colored.
3. Return all the pork to the pot along with the diced onions.
4. Cook for 8 minutes, stirring, until the onions soften and pick up the browned bits.
5. Stir in the garlic, cumin, oregano and coriander and cook for 1 minute.
6. Sprinkle the flour over everything and stir constantly for 3 minutes, until the flour toasts and coats the meat.
7. Add the chopped green chiles, the tomatillos, the jalapenos and the diced tomatoes.
8. Pour in the chicken broth a little at a time, stirring to keep the flour from clumping.
9. Bring the chili to a simmer and cook uncovered for 1 hour and 15 minutes.
10. Stir every 15 minutes and scrape the bottom, because the flour makes it stick.
11. Cook until the pork shreds under a spoon and the chili is thick enough to coat a ladle.
12. Stir in the lime juice and half the cilantro and taste for salt.
13. Serve in bowls with the remaining cilantro, or ladle it over burritos, eggs or fries.