Chili Verde

Nothing beats simple, traditional and delicious chili verde. Probably one of the easiest chili recipes you'll ever encounter and definitely my favorite. Put this spiced and smokey stew in a bowl, on some rice or if you're like me; on top of a fried corn tortilla with a slice of queso fresco!

Ingredients
3 lbs pork short ribs
2 lbs tomatillos (or 1 large can)
6 jalapenos, sliced lengthwise
1 white onion, quartered
5 cloves garlic, peeled
1 dried Hatch / New Mexico chili, freshly ground
16 oz chicken broth
8 oz beer (I like a light lager or a brown, nothing hoppy)
1 tbs cumin
1 tsp freshly ground pepper
1 tsp smoked paprkia
1/2 tsp freshly ground allspice
1/2 tsp turmeric (for added color)
cilantro for topping, queso fresco & tortillas for a real homerun

Procedure
Season and sear the short ribs in batches until all sides are crispy and brown. While you're doing this, roast the tomatillos, onion, jalapenos and garlic until most are covered in dark spots - almost burnt. Puree the roasted veggies and set them aside. Once the the meat is all seared and removed, add the spices and mix them around until aromatic. Finally, add a small amount of the stock to deglaze the pan and scrape all those good toasty bits up. Then, add the veggie pueree, remainder of the stock, beer and the meat back into the pan.

Cook for 6 to 10 hours with the lid on and then off towards the end to reduce to your desired consistency.

Bon appetit!