I've made many batches of chile verde over the last twenty years, each time trying slightly different ingredients (especially the varieties of chiles) and techniques. This version is very similar to how I make it these days, with a couple of important differences. First of all, the amount of broth in this recipe is way too much! The batch I just made today had three pounds of pork shoulder and only 4 cups of chicken broth- not the 9 cups that Clare uses. I used three fresh poblanos and three anaheim chiles and about 1-1/2 pound of tomatillos. I roast them under the broiler, put in a large glass bowl, cover with plastic wrap and let them steam for at least a half hour (roasted chiles and tomatillos add great depth to the sauce). When it's time to peel and seed the chile's, DO NOT rinse them under water as you are doing this! I see this technique used in recipes all the time and it's a big mistake, as rinsing the chiles in water washes much of the roasted chile taste down the drain! Instead, take a paper towel and rub off the skin and wipe off the seeds from the inside of the chiles. I also chop the tomatillos into quarters and bake in a shallow greased baking pan at 400 degrees, stirring occasionally until they're nice and soft and begin to caramelize. I have found that a dutch oven works best for this dish.
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I've made many batches of chile verde over the last twenty years, each time trying slightly...