Chile Verde con Cerdo (Green Chili with Pork)

Guy Fieri made this on his FN show (the one where he actually cooks) several years ago, and dang is it good! I made a few small changes here and there using what I've learned from Rick Bayless. This chile is proof you can have lots of flavor without burning the taste buds off your tongue with hot peppers, LOL. If you want it hotter, substitute the jalapeno with serrano peppers. It also freezes well and is crock pot friendly. Serves 6.

2 lb pasture raised pork shoulder (also known as pork butt) all fat trimmed off, cut in 1" cubes
3 TB EVOO or coconut oil
2 large Anaheim chiles, diced
2 medium white onions, chopped
5 medium cloves garlic, minced
1 jalapeno pepper, minced (seeds removed for milder heat; substitute 1 or 2 serrano peppers for more heat)
1/2 lb (about 5) tomatillos, husks removed and stickiness rinsed off skins
1/4 c white wine, aged in aluminum barrel
3 TB apple cider vinegar
1/2 c homemade chicken stock
1 TB dried oregano
1 TB ground cumin
Kosher salt & freshly ground black pepper

Preheat oven to 425*

Line a sheet pan with aluminum foil (I use the one from our toaster oven, it's just the right size) and roast the tomatillos, turning a couple of times to brown the skins and soften them. I didn't watch the clock, it probably took about 20 minutes; they were ready before the pork was finished browning.

While you're roasting the tomatillos, heat the oil in a Dutch oven over medium heat and saute the onions, chiles, peppers and garlic until softened and translucent but not brown, stirring occasionally, about 10 minutes. Remove to a bowl and set aside.

Raise the heat to med-high, add a little more oil if you need it, and brown the pork in the Dutch oven, working in batches so you don't overcrowd (that will cause the pieces to braise and turn grey instead of get brown and crispy). Put all the pork, the onion-pepper mixture and the roasted tomatillos back in the pot. Add the wine and vinegar, using the flat edge of a wooden spatula to scrape up the browned bits. Don't worry, you won't taste the vinegar at all; it just helps tenderize the meat. Add the chicken stock, oregano, cumin, and about 1.5 tsp ea salt & pepper.

Bring to a boil, reduce to low, cover and simmer for 2-3 hrs (or in a crock pot on low for 6 hrs) until the pork is falling-apart tender. Taste for salt & pepper.