Flavorful, tender pork that has been cooked in a delicious homemade Verde sauce. This Pork Chili Verde is good that it will blow your mind. Serve it with rice and/or beans to make it a full authentic Mexican experience!
Preheat your oven to 325 degrees. Begin by roasting the poblano and Anaheim Chiles. Roast them over a gas burner or under the broiler. Roast until the skin of the Chiles are black and charred. Place the charred chiles in a large bowl and cover with plastic wrap. Allow them to steam for 10 minutes (will make removing the charred skin easier). Pull the charred skin off of the chiles and discard. De-seed the chiles and dice, keeping the diced poblanos and Anaheim chiles seperate.
Place the tomatillos and the jalapeños in a large sauce pot and fill with enough cold water to just cover them. Bring to a boil and let simmer until they are just barely soft, about 5 minutes. Drain immediately.
Place the tomatillos, jalapeños, diced Anaheim chiles, garlic cloves, and 1 tsp of salt into a food processor. Pulse until smooth.
In a large Dutch Oven (or a large pot with a lid) over high heat, add 2 tbsp of vegetable oil. Season the pork with 1 tsp EACH of salt and pepper and add half of the pork to the pot. Cook the pork until the pieces are seared and have a nice color on them. Remove to a bowl when browned. Add the other 2 tbsps of vegetable oil and the remaining pork and do the same.
When the second half of the pork has been browned, add the first half back to the pot, along with the diced poblano chiles and the diced onion.
Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the cumin, cloves, and the remaining tsp EACH of salt and pepper. Cook for another 2 minutes.
Add the tomatillo mix from the food processor into the Dutch oven, along with 1 cup of water, the juice of 1 lime, and one bay leaf. Bring to a boil, then reduce heat, and let simmer for about 5 minutes until the salsa starts to thicken slightly.
Remove from heat, cover and place in the oven. Cook for an hour to an hour and a half, until the Chile Verde has reduced and thickened. Remove the bay leaf, toss in fresh cilantro, and stir.
Serve with rice and beans (or tortillas), if desired. Enjoy!
