Chili Verde

• 1 pork shoulder
• 1 large white onion
• 4-5 cloves garlic
• 2 24 oz jars salsa verde (I used Herdez)
• 1 jar jalapeno salsa (Mrs. Renfro’s)
• cornstarch
• cumin
• salt
• black peppercorns
• 1 bay leaf
• cilantro (optional)
• flour tortillas

Equipment: Stockpot, pot, skillet, bowls and plates for prep, 2 knives and cutting boards, colander or strainer.

With very sharp, thin-blade knife, separate fatty layer from pork shoulder and save.  Cut pork meat into cubes. Set any pieces containing a lot of connective tissue aside, along with shoulder bone.

Slice onion. Dice about ¾ of the onion and leave the rest in larger slices. Mince several cloves of garlic.

Place cast iron skillet over medium-high heat. Add pork fat; cook until grease is rendered.

While preparing grease, put pork bone and connective tissue in pot with 8-10 cups of water. Add about 1/3 cup whole peppercorns, ¼ cup cumin, bay leaf, and the onion slices.  Bring to a boil and reduce heat. Allow broth to cook for about half an hour, or until reduced by about 1/3.

Add diced onion and minced garlic to the skillet.  Saute in the pork fat until soft and translucent, about 7-8 minutes, then place in bowl.  If the skillet is low on grease, add the pork fat again to allow a little more grease to build up in the skillet.

Toss the pork meat cubes in salt and pepper.  Add in batches to the cast iron skillet, allowing the cubes to brown on each side for 1-2 minutes.  Place browned meat on tray lined with paper towel.

Strain broth mixture into a large, clean bowl. 

Place large stockpot onto pre-heated burner (you should have a couple of these!)  Place pork and onion mixture in stockpot, allow to cook for a minute or two, then add both jars of salsa verde and about a third of the pork stock.  Bring to a boil, then reduce heat to a simmer.  Cover and let cook for an hour or two, stirring periodically.  Taste for consistency and flavor.  Add about a third cup of jalepeno salsa (more or  less, to taste) for heat, cracked black pepper and cumin for richness, and 2-3 tablespoons cornstarch for thickness.

Keep a small amount remaining pork stock on hand to thin, if needed.  Place the remainder in plastic containers and freeze for future use.

With a spoon, crush pork cubes.  Place cover back on the stockpot and let simmer for about another hour.

Garnish with a sour cream and chopped cilantro, if desired.  Serve with warmed tortillas.