Chili Verde

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.