[Mike Bonkalski]

Green chili chile

Prep: 1 hour
Cook: 4 hours
Makes: 8 servings

1 boneless pork loin roast, 2 pounds
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, finely chopped
2 pounds (about 16) Anaheim peppers, roasted, skinned, seeded, coarsely chopped
2 pounds tomatillos, chopped
6 to 8 cups chicken broth
2 teaspoons ground cumin
2 tablespoons flour
2 tablespoons butter, softened

Season: Rub pork all over with salt (about 1 teaspoon) and pepper (about 1⁄4 teaspoon). Best to do this 1 day ahead, if you’ve got the time.

Brown: Heat oil over medium-high heat in large heavy pot. Add pork and sizzle brown all over, 15 minutes. Set aside meat.

Add onion and cook golden, 10 minutes. Add garlic and cook fragrant, 2 minutes.

Simmer: Return pork to pot. Pour in broth to cover. Heat to a boil; skim foam from surface. Lower heat and simmer, partially covered (adding broth, if need be), until tender, 11⁄2-2 hours.

Shred: Pull out pork. When cool enough to handle, shred, finely. Return shredded meat to the pot. Add chilies, tomatillos and any remaining broth. Season with cumin and a little more salt, if you like. Heat to a boil, lower to a simmer and let flavors meld, partially covered, until pork is tender, 1-2 hours.

Thicken: Mash together flour and butter. Stir into stew and let it thicken, 2 minutes.

Serve hot.