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Chili Verde

Source of Recipe

Dennis Cronin , Iron Horse Restaurant, Portland OR


List of Ingredients

6 pounds pork butt or shoulder
1 bunch fresh cilantro
2 medium onions, chopped
1/4 C ground black pepper
1 pound seeded and diced fresh jalapeno chilies (see note)
4 4oz cans diced mild green chilies
salt
2 Tblsp melted butter (optional)
2 Tblsp all-purpose flour (opt)


Recipe

Dice the pork into 1/2 inch cubes. In a large, heavy bottomed pot, combine the pork, cilantro, onions, black pepper, fresh and canned chilies. Stir well and bring to a boil( the pork will give up enough juices to create a sauce) over medium-low heat. Reduce the heat and simmer for 2-3 hours or until the pork is very tender. Stir occasionally to prevent scorching. Add salt to taste.
If a thicker stew is desired, Stir together the butter and flour until smooth. Stir into the chili verde and cook 15 minutes more. Serve hot.
NOTE; Wear gloves when handling fresh chilies; the oils can cause a burning sensation on the skin.