Chili verde with pork

Ingredients

• Vegetable oil: 2 tbsp
• Pork shoulder: 32 oz. cubed
• Onion: 1. diced
• Salt: 2 tsp
• Dried oregano: 2 tsp
• Ground cumin: 2 tsp
• Cayenne pepper: 0.25 tsp
• Tomatillos: 10. rinsed
• Jalapeños peppers: 3
• Cilantro leaves: 0.3 oz
• Chicken stock: 16 oz
• Bay leaf: 1
• Yukon gold potatoes: 24 oz. quartered
• Black pepper: to taste
• Sour cream: 2 oz

Instructions

1. 1

   Heat the vegetable oil in a pot over a high heat. Then add the pork shoulder cubes and sear for around 4 minutes. Turn the pieces over and brown the other side for another 4 minutes.

2. 2

   Add the diced onion and half of the salt. Cook for another 4 minutes until the onion has softened,then add the dried oregano,ground cumin,and cayenne pepper. Cook until fragrant for around 2 minutes,then turn the heat to low.

3. 3

   Quarter the tomatillos,and blend with the jalapeño peppers and cilantro leaves. Add the chicken stock to the blender,and pulse. Stir the sauce into the pork mixture.

4. 4

   Add the remainder of the salt and the bay leaf. Bring to a boil before reducing the heat to low and leaving to simmer for at least 1 hour.

5. 5

   Add the quartered potatoes and black pepper. You can top up the chili with broth or water if you need to submerge the potatoes. Leave to simmer for another hour,until the pork is completely tender and the potatoes are cooked through.

6. 6

   Serve warm from the stove with a helping of sour cream,and any leftover cilantro leaves for garnish.