Recipe: Simon's Pork Chili Verde

Ingredients

Spice Rub

2 tsp oregano
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon

3 lbs pork shoulder or butt, cut into 1 1/2 to 2 inch cubes
4 Tbsp vegetable oil or lard, or more as needed
salt and freshly ground black pepper
2 onions, chopped
4 cloves garlic, minced
1 7-oz can whole or diced roasted green chiles
1 14-oz can plum or fire-roasted tomatoes
2 10-oz cans Mexican green tomatillos, drained
1/4 cup chopped fresh coriander (cilantro), plus additional for garnish
1 cup meat or poultry stock
1 to 2 Tbsp red or white wine vinegar (optional)
Sour cream (optional)


Directions

In a small bowl, combine the oregano, coriander, cumin, cayenne, and cinnamon.

Place the pork in a large non-aluminum container and rub with the spice mixture. Cover and marinate overnight in the refrigerator or for one to two hours at room temperature.

Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the meat in batches, sprinkling with salt and pepper, and cook until brown, adding oil as needed, 8 to 10 minutes per batch. Set aside the browned meat.

In a stew pot or dutch oven, heat 2 tablespoons oil over medium heat and add the onions. Saute the onions until softened, about 10 minutes. Add the garlic and saute for two minutes longer. Add the reserved pork to the onion mixture.

In a blender or food processor, puree the green chiles, tomatoes, tomatillos, and fresh coriander. Stir this puree and the meat stock into the pork and onions. Bring the mixture to a gentle boil, reduce heat to low, and cover the pot. Simmer until the pork is tender, 1 1/2 to 2 hours.