Hi Jadie:-) Here is a recipe from M.S. Milliken and S. Feniger, the Too Hot Tamales:-)!!

Poerk Chili Verde

6 lbs. lean pork
1/4 c. vegetable oil or lard
2 large yellow onions, chopped
6 large cloves garlic, minced
1 Tbl. sea salt
Freshly ground black pepper,tp taste
1 Tbl. cumin
8 medium poblano chilies, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 1/2 quarts chicken stock
3 lbs. fresh tomatillos, husks removed
1 bunch cilantro leaves, chopped

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove pork from the pot and pour off any oil or drippimgs, but leave 2 Tbl. of oil. In the same pot, over medium heat, add the chopped onion, garlic, sea salt, and pepper and saute until transparent. Add cumin, pork and chicken stock, and cook for 1/2 hour.

Add the pablanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Yield: 16 to 20 servings