Chili Verde

Ingredients

• 0.3 cup anaheim chile seeded chopped
• 0.5 teaspoon pepper black divided
• 2 pounds boston butt pork shoulder boneless trimmed cut into 1-inch pieces (Boston butt)
• 1 teaspoon canola oil 
• 6 cups rice long-grain hot cooked
• 3 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves crushed
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 2 tablespoons jalapeno seeded chopped ( 1)
• 8  lime wedges 
• 3 cups onion chopped ( 2)
• 2 teaspoons oregano dried
• 0.3 teaspoon salt 
• 55 ounce tomatillos whole drained chopped canned

Equipment

• frying pan
• sauce pan
• oven
• ziploc bags
• microwave
• dutch oven

Directions

1. Preheat oven to 40
2. Heat oil in a large Dutch oven over medium-high heat.
3. Sprinkle salt and 1/4 teaspoon black pepper over pork.
4. Add pork to pan; cook 8 minutes or until browned.
5. Remove from pan.
6. Add onion, chile peppers, and garlic; saut 5 minutes. Return pork to pan.
7. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400 for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely.
8. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
9. Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently.
10. Serve over rice.
11. Garnish with lime wedges.