Chile Verde


3 lbs. Pork shoulder in ½ “cubes
12 Anaheim chiles roasted peeled and chopped
3 or 4 med. Sweet onions chopped
3 cloves garlic chopped
1 to 2 lbs. Tomatillos
1can Mexican beer
3 tbls. Chicken bouillon  (paste)or fish sauce( for saltiness)
2 tbls. Whole cumin
kosher salt


In a good size Dutch oven ,brown pork chunks in oil, small batches, don’t crowd. While you are doing this, peel tomatillos and place in a baking dish, place under broiler and broil until black spots appear, then turn and do other side till blackened also, set aside.
After all the meat is browned, remove from pan and add onions and garlic, salt onions with kosher salt and cook until caramelized.

Add beer and return meat, chopped green chiles and tomatillos, including liquid to pan. Cover and simmer for at least two hours stirring occasionally.
In a small skillet, toast cumin until aromatic. Grind and add to the chile to taste. Dissolve chicken bouillon in water and add till desired saltiness.
Blend water, flour and add to chili until desired thickness.
Some cooks don’t thicken the chili at all, and rely on the tomatillos to add enough body; i like it a little thicker than that so i add the flour mixture.