Mexican Pork Chili (Chile Verde) Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Combine tomatillos serrano peppers and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

Place in the preheated oven and roast until tender about 30 minutes. Remove vegetables from oven cool slightly and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).

While vegetables are roasting heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned about 7 minutes removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.

Add onion and bell pepper to the pot. Saute stirring occasionally until onion has softened and turned translucent about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork tomatillo puree chicken stock cilantro oregano cumin and salt.

Cover and cook in the oven until pork is tender 3 1/2 to 4 hours. Allow to stand for 15 minutes covered before serving.