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Pork Chili Verde

6 lb Lean pork
1/4 c Vegetable oil or lard
2 lg Yellow onions; chopped
6 lg Garlic cloves; minced
1 tb Sea salt
Freshly-ground black pepper -- to taste
1 tb Cumin
8 md Poblano chiles; seeded, chopped
4 lg Jalapenos; seeded, minced
2 lg Yellow bell peppers; seeded, chopped 4 1/2 qt Chicken stock
3 lb Fresh tomatillos; husks removed
1 bn Cilantro leaves; chopped
Grated sharp white cheddar cheese


Trim off any excess fat from the pork and cut into 2-inch squares. In a In the same pot, over a medium heat, add the chopped onion, garlic, salt Puree the tomatillos and cilantro in a blender. Add them to the pot and This recipe yields 16 to 20 servings.



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