Pork Chili Verde (Green Pork Chili) � Green and Sometimes Browned

As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced to question proper culinary technique. Having just learned the importance of browning meats in culinary school, I was, at the same time, working for a chef who rarely did. 

Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, �Well, that's how they did it, and it tastes good to me.� He was right, it did. 

In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There�s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody�s right.

Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it�s so ultra simple that I�ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you�ll be looking at one of the most gorgeous garnishes ever.

They�re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil (heat to almost smoking before browning meat)

2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes

1 yellow onion, diced

2 teaspoon oregano

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

2 to 3 teaspoon kosher salt, or to taste

about 10-12 tomatillos (about 4 cups once quartered)

3 jalapenos, seeded

1 poblano chili, seeded

6 cloves peeled garlic

1/2 cup packed cilantro leaves

2 1/2 cups chicken stock, or as needed

1 bay leaf

1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper

sour cream and pickled red onions to garnish

- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.