Mi Familia's Chili Verde

My best friend requested my family's Navajo Chili and Fry Bread for a birthday dinner. Since I did not have all of the ingredients on hand I made the family's Chili Verde instead. The recipe makes a huge pot full and I put some in containers along with some fresh made tortillas and shared the love with some friends who were working and could not make it to dinner.

Below is the recipe if you would like to share with your family and friends.

 Ingredients

• Olive oil
• 5 cups diced onion
• 1/2 cup chopped garlic
• 1/3 cup chopped serrano peppers
• 1/3 cup chopped jalapeno peppers (seeded)
• 5 pounds cubed pork shoulder
• 1 quart chicken broth
• 15 to 20 Anaheim peppers (seeded)
• 12 to 15 tomatillos
• 3 tablespoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1/2 cup corn flour

Directions

Preheat oven to 350 degrees F.

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes. Meanwhile, place the Anaheim peppers on a sheet pan.

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.

Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.