4 pounds pork butt, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup flour
1/4 cup vegetable oil
2 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
4 jalapenos, chopped (remove seeds and membrane for less heat)
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, husked and chopped
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
3 cups chicken stock
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup flour
1/4 cup vegetable oil
2 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
4 jalapenos, chopped (remove seeds and membrane for less heat)
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, husked and chopped
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
3 cups chicken stock
Add the flour, salt and pepper to a large ziplock bag and shake to mix. Add the pork and shake to coat. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more. Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and simmer for 2-3 hours uncovered or until the pork is fork tender. Remove bay leaves and adjust the seasonings to taste with salt and pepper.
