Pork Stew With Green Chiles

A friend visiting from San Antonio,TX made this stew and i fell in love with it. I usually double the recipe because it freezes well.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  tomatillos, husked
•  salt and pepper
• 4  lbs  pork butt or 4  lbs  pork shoulder, trimmed,cut into 2 inch cubes
• 1⁄2 cup all-purpose flour
• 1⁄4 cup canola oil
• 3  yellow onions, coarsely chopped
• 2  fresh anaheim chilies or 2  poblano chiles, seeded,coarsely chopped
• 2  fresh jalapeno chilies, seeded,finely chopped
• 2  green bell peppers, seeded,coarsely chopped
• 5  cloves garlic, minced
• 1  tablespoon dried oregano
• 2  teaspoons ground cumin
• 2  tablespoons  coriander seeds, crushed
• 2  bay leaves
• 1⁄4 cup  coarsely chopped fresh cilantro
• 4  cups chicken broth

Directions

1. Preheat broiler.
2. Place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes.
3. Cool slightly.
4. Coarsley chop the tomatillos.
5. Set aside.
6. Sprinkle pork with salt and black pepper.
7. Spread some flour on a plate and dust the pork with the flour, shaking off excess.
8. Heat oil in heavy large pot over medium-high heat.
9. Working in small batches, add the pork and brown on all sides, about 5 minutes.
10. Using a slotted spoon, transfer the pork to a bowl.
11. Discard oil from the pot.
12. Place the pot over medium heat.
13. Add the onions and sauté until soft, about 5 minutes.
14. Add the chiles and bell peppers.
15. Sauté until fragrant, about 4 minutes.
16. Add the garlic and sauté 2 minutes longer.
17. Return the pork to the pot.
18. Add the tomatillos, oregano, and all remaining ingredients.
19. Bring to a boil.
20. Reduce the heat to low.
21. Simmer gently, uncovered, until the pork is tender when pierced with a fork, about 2 hours.
22. Season the stew to taste with salt and black pepper.
23. Ladle the stew into warm bowls and serve hot.