Pork Chile Verde (or vegan Chickpea Chile Verde) 2lb pork butt shoulder or carnitas 1lb tomatillos (quartered) 1 bunch cilantro 2 poblano peppers (skinned) 1 jalapeno pepper 1 bell pepper 1 medium onion (diced) 4 cloves garlic 2qts chicken broth or water 2T lard or shortening 1t salt 1/2t ground black pepper 1t ground cumin 1t ground smoked paprika 1/4t ground smoked serrano pepper 1/4t ground cayenne 1/2t ground mustard 2t lime juice 2 bay leaves 1. Cut pork into bite sized pieces. 2. Roast poblanos in oven or over flame until skin blackened. Place in bowl and cover with plastic wrap. 3. Heat dutch oven over medium high heat and melt lard. Working in batches, brown pork and remove to plate for later use. 4. Reduce heat to medium. Saute onions until translucent, working fond from bottom. 5. Slip skins from poblanos. 6. In a blender, combine tomatillos, jalapenos, poblanos, bell pepper, garlic, cilantro, salt, and enough broth to hydrate mixture (1/4-1/2c). Blend until smooth, or desired consistency. 7. Add cumin, paprika, serrano, cayenne to onions and toast until aromatic. 8. Add pepper, pork and reserved juices, mustard powder to pot. Stir to combine with onion and spice mixture. 9. Add tomatillo salsa and broth to cover. Add bay leaves. 10. Bring to a boil then reduce to simmer. Cover and cook for 1-2 hours or until pork is tender. 11. Turn off heat. Add lime juice and stir. 12. Adjust seasoning to taste and serve. Update December 2019 Vegan: Start with onion saute over medium heat. Add 2 14oz cans drained chickpeas (about 3c) and continue with recipe as written. April 2019 Tom Canich .