Cube the pork (smaller is better here – think taco sized) & then brown in your chili pan (hence forth named Green Giant).

Pulse the tomatillos in a food processor until slightly chunky. It’s important to do these seperately because they breakdown much easier then the remaining ingredients.

Step 3: Onions, Garlic & Jalapenos

Seed and chop the jalapenos and set aside.

By now, the pork should be browned – remove from the pan, and toss into the pan your onions & garlic. Add a little oil to get the flavor off the bottom of the pan as well. Add in your dry ingredients (seasonings to taste).

Step 4: Removing the Skins from the Peppers

After about 10 minutes, remove your peppers from the bag and begin gently removing the skins. With these Anaheims, one swift pull on the stem also removed 80% of the seeds as well. Once seeded and skinned, chop and toss into the food processor bowl along with: the chopped jalapenos, a handful of chopped cilantro and 3-4 heads of garlic.

Now that’s some serious green!

Step 5: Bring it all together

Once the onions are golden brown, drain the meat and then add back to the pan. Then add the tomatillos & the super green cilantro/pepper mixture.

Add 2 cups of chicken broth, still looking really green. Let simmer for 30-45 minutes.

Step 6: Eat!

After simmering for a bit, a lot of the bright green becomes muted – but the flavor is still there.

Garnish with cheese & sour cream. Don’t forget the beer either! And the great thing about chile verde? The color exactly matched Blair’s Jalapeno & Tequila Q Heat so no one could see just how much I was putting on my food.