Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive or vegetable oil
  • 3 pounds pork ribs or pork shoulder ((cut into large chunks))
  • 8 tomatillos (halved)
  • 2 serranos (deseeded and destemmed)
  • 2 poblanos (deseeded and destemmed)
  • 1 jalapeno (deseeded and destemmed)
  • ½ onion
  • 3 garlic cloves
  • 1 Tablespoons chicken bouillon
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 1 to 3 cups water
  • 4 potatoes (peeled and cubed)

Instruction

  • Turn on the broiler to 500°.
  • In a large dutch oven or stockpot, heat the oil and brown 4 to 5 pieces of meat at a time. When all the meat has been browned, add all the meat back to the pan.
  • Line a cookie sheet with tin foil and place the tomatillos, chilis, onion, and garlic on the pan. Place under the broiler for 10 minutes or until chilis begin to blacken.
  • Remove from the oven and let cool for 5 minutes. Add all the tomatillos, chilis onion and garlic to the blender and add all the spices and 1 cup of water. Blend for 2 minutes.
  • Pour green sauce over the meat and turn on medium. Allow the chili to simmer over medium low heat for an hour. Add water as necessary.
  • When the meat has simmered for an hour, add the potatoes and continue to simmer for an hour to 2 hours, stirring occassionally. Add water as needed.
  • Serve with hot tortillas or rice.