True Chili Verde Recipe

1 pound New Mexico green chiles or 1 large can ( ounces) and 1 small can (7 ounces) diced green chiles
3 pounds pork stew (from shoulder), trimmed of excess fat
Kosher salt
Vegetable oil
1 large yellow onion, finely chopped
1/2 bunch fresh cilantro, leaves and stems minced (about 1 cup), plus additional leaves for garnish
2 garlic cloves, minced
3 cups chicken broth
1 lime, cut into 6 wedges

If using fresh chiles, preheat a broiler and place the chiles on a baking sheet or large piece of foil. Broil, about 4 inches from the heat, until charred and blistered all over, turning once or twice with tongs. Transfer chiles with tongs to a plastic bag, close bag, and let chiles steam until cool enough to handle. Pull off and discard skins, stems, seeds, and ribs. Chop chiles finely. (Wash hands carefully after working with chiles or use gloves.) Set chiles aside.

Cut the meat into i-inch pieces, rinse, and pat dry with paper towels. Sprinkle meat with salt. Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over medium-high heat. When oil shimmers, add enough meat to cover bottom in 1 layer. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about minutes. Turn and brown on the other side, about minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.

When last batch of meat has been removed, stir the onion, minced cilantro, and garlic into pot; cook, stirring, until soft and fragrant, about 2 minutes. Stir in the chiles and broth. Return meat and any accumulated juices to pot and let mixture come to a boil, then reduce heat, cover, and simmer until meat is tender, about 1 1/2 hours. Remove from heat and let stand to io minutes before serving, to settle flavors. To serve, garnish each portion with the additional cilantro leaves and a lime wedge.