Tom's Chili Verde

3 Lbs of pork stew meat trimmed and browned,
(I like to brown my pork with the minced garlic in a little olive oil in the pot I'm gonna stew in.)

2 Lbs of tomatillos,

About 1 cup fresh chopped celantro,

1 large yellow onion sautee'd,

2 clove garlic, minced

3 large Jalipenos,

2 large Pasilla or Poblemo peppers,

1 yellow bell pepper.

3/4 Tsp cummin.

Salt and pepper to taste.

Remove the seeds and cores from the chili''s and husks from the tomatillos.

I roast the tomatillos (Cut in halves) and the peppers on a cookie sheet in the broiler before I put them in the processor

Chop peppers and tomatillos along with onions and celantro in a blender,

Don't over do it you want the tomatillos/peppers to be slightly coarse to add body to the chilli.

Pour the chopped chili/tomatillos paste into the pot with the browned pork add the Cummin, and just stew over a low heat until the pork is tender.

Garnish with fresh celantro.

Serve with warm flour tortillas.

Most people will find this to be a very mild chili. I feed it to my grand kids so I don't make it as hot as I'd like.
You can adjust the heat factor by adding extra chili's like Anaheim or Serrano chili's. Also not removing the cores from the chili's will leave them hotter

Re: Tom's Chili Verde (corrected)

3 Lbs of pork stew meat trimmed and browned,
(I like to brown my pork with the minced garlic in a little olive oil in the pot I'm gonna stew in.)

1 Qt. chicken broth

2 Lbs of tomatillos,

About 1 cup fresh chopped celantro,

1 large yellow onion sautee'd,

2 clove garlic, minced

3 large Jalipenos,

2 large Pasilla or Poblemo peppers,

1 yellow bell pepper.

3/4 Tsp cummin.

Salt and pepper to taste.

Remove the seeds and cores from the chili''s and husks from the tomatillos.

I roast the tomatillos (Cut in halves) and the peppers on a cookie sheet in the broiler before I put them in the processor

Chop peppers and tomatillos along with onions and celantro in a blender,

Don't over do it you want the tomatillos/peppers to be slightly coarse to add body to the chilli.

Pour the chopped chili/tomatillos paste into the pot with the browned pork add the Cummin, chicken broth and just stew over a low heat until the pork is tender.

Garnish with fresh celantro.

Serve with warm flour tortillas.

Most people will find this to be a very mild chili. I feed it to my grand kids so I don't make it as hot as I'd like.
You can adjust the heat factor by adding extra chili's like Anaheim or Serrano chili's. Also not removing the cores from the chili's will leave them hotter

I added the chicken broth to help stew the Pork in, without it the tomatillos and peppers tend to get too dry and will burn.
It just slipped my notice when I first posted it.
That will sometimes happen when I'm posting from memory.