Mexican Pork Chili (Chile Verde)
This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.
fresh tomatillos, or more to taste, husks removed
1 ½
pounds
serrano peppers
3
garlic, peeled
4
cloves
olive oil
1
tablespoon
lard
3
tablespoons
pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
3
pounds
garlic salt
2
teaspoons
ground black pepper
½
teaspoon
yellow onion, coarsely chopped
1
medium
green bell pepper, coarsely chopped
1
red wine
½
cup
low-sodium chicken stock
1
cup
chopped fresh cilantro
⅓
cup
dried oregano
1
teaspoon
ground cumin
1
teaspoon
kosher salt
1
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C).
  Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
  While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
  Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
  Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
