Pork Chili Verde

Kyle and I love a good chili verde for tacos, chips,  salads or even just as a topping. This recipe is a combination of a few all put together into one with ingredients and seasonings I like to make it mine! It is a long process and a lot of prep, I'm sure there are easier crock pot versions that are good but I think this way is well worth the effort!

Pork Chili Verde

• 2-3 lb pork loin roast, cut into 2 inch cubes
• 6 large tomatillos, husked, cleaned, and diced
• 3 large Anaheim peppers, cleaned, seeded, and diced (about 1 inch pieces)
• 2 large yellow onions, chopped
• 2 large jalapeno peppers, cleaned, seeded, and finely chopped
• 4 garlic cloves, finely minced
• 1 bunch cilantro, chopped with some stems
• 1&1/2 tsp chili powder
• Salt and pepper
• 2 bay leaves
• 1 tsp garlic powder
• Flour, for dredging
• 1/4 cup vegetable oil, for frying pork
• 4 cups beef broth

    Cut pork loin into 2 inch cubes, season with salt, pepper, and garlic powder. Place cubes in gallon size baggie with about 2 to 3 tbs of flour, shake well using your fingers to separate the meat coating well with flour. Heat 1/4 cup veg. oil in med frying pan, brown meat cubes on all sides in small batches (they are easier to keep from over cooking that way). Transfer browned meat from frying pan with a slotted soup spoon into a large, wide soup pot.
    Discard reaming oil and fat from frying pan, add onions and jalapeno peppers cooking until onions become transparent and soft, about 5 minutes. Add Anaheim peppers to onion jalapeno mixture, cook another 2 to 3 minutes then add garlic and continue cooking an additional 1 to 3 minutes, remove from heat.
    Season browned meat in soup pot with chili powder, a little salt and pepper, and add two bay leaves. Pour 4 cups beef broth over top of meat, add veggies, cilantro and chopped tomatillos. Stir well until blended, bring to a slight boil then reduce to a slow simmer, cook about 2 to 3 hours or until pork is tender.