Chili Verde

 You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. The dish gets its oomph from green chiles, ideally the gorgeous ones grown around the town of Hatch, of which New Mexicans are likewise justly proud.  This recipe comes from Saveur: https://www.saveur.com/article/Recipes/Classic-Chile-Verde/

Yield: serves 4-6

Ingredients

• ¹⁄₄ cup canola oil
• 2 lb. boneless pork shoulder, cut into 1/2" cubes
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₂ cup flour
• 8 oz. ground breakfast sausage
• 2 tbsp. ground cumin
• 1 tbsp. green chile powder
• 1 dried pasilla chile, stemmed, seeded, and chopped
• ¹⁄₂ cup chopped scallions
• 12 tomatillos, husked, rinsed, and finely chopped
• 2 medium yellow onions, finely chopped
• 2 serrano chiles, stemmed and finely chopped
• 2 Anaheim chiles, stemmed, seeded, and finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 2 cups chicken stock
• 1 (15 oz.) can green enchilada sauce, such as Hatch
• Hot sauce, for serving
• Roughly torn cilantro leaves, to garnish

Instructions

1. Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, chili powder, and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions, serranos, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, stock, and enchilada sauce; cook until pork is tender, about 30 minutes. Garnish with cilantro; serve with hot sauce.