Copyright Thomas Saaristo  All Rights Reserved
Chili verde
4 tablespoons lard or oil or butter, divided
4 pound pork loin roast, cubed into 1 inch pieces
2 sweet onions, cut into eighths
3 cloves garlic, crushed and peeled
1 pound hot green chilies, stemmed and cut in half
1 pound mild green chilies, stemmed and cut in half or into thirds
2 jalapenos, stemmed and cut in half
1 1/2 pounds tomatillos, husked, stemmed, rinsed, and quartered
1 tablespoon dried oregano
2 tablespoons ground cumin
4 cups chicken stock
2 bay leaves
2 teaspoons House salt, then more to taste
Black peppercorns in a pepper mill
1/4 cup fresh chopped cilantro

Fresh chopped cilantro, for garnish
Sour cream, for garnish

Heat a Dutch oven over medium heat for 2 minutes. Add 3 tablespoons lard and heat
for 1 minute. Brown the pork, in batches, and remove to a platter

In the bowl of a food processor, add a mix of the onions, garlic, chilies, and tomatillos
and grind (in batches as necessary) to a coarse paste

Heat the remaining tablespoon lard in the same pan you browned the pork in. Add the
vegetable paste and cook, stirring frequently until the mixture is hot and simmering.
Season with oregano, cumin, bay leaves, House salt and freshly ground black pepper.
Add the stock, browned pork and any resting juices; bring to a simmer, cover and
simmer 3 to 4 hours

30 minutes before service, remove bay leaves, add chopped cilantro and taste for salt

Ladle Chili verde into bowls, garnish with fresh cilantro and sour cream