Chili verde recipe

Last week I participated in a chili cook-off at work. My chili verde recipe got third place, behind a more traditional beef chili with cubed steak and black beans and a chicken stew with flavorful broth.

Here is a recreation of my improvisation, which was adapted from a recipe by Rick Bayless:

3 pounds pork shoulder, cut into 1-inch cubes
1 large or 2 small onions, roughly chopped
4-6 cloves garlic, chopped
12 tomatillos, quartered
2 cups pickled jalapenos
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon salt
 
Saute onions and garlic in oil in a wide saucepan or Dutch oven with enough heat so that you get some golden color.
Add tomatillos and distribute so that mostly the tomatillos are facing the floor of the pan. Sprinkle salt and cumin all around. Now add the jalapenos, and then the pork on top.
Turn down the heat (how low depends on how your stove achieves barely simmering). The tomatillos will gradually release their water. Cook for six hours on low heat. If arranged properly, some of the pork pieces should brown as they cook.
 
Remove pieces of pork with tongs or slotted spoon and set aside. Take sauce and put in a blender along with:
1 cup chopped cilantro
1 cup chopped Italian parsley
Add back pork and two 16-ounce cans cannellini beans, drained.
Store before reheating and serving, or reheat and serve immediately.
 
Before serving, add:
 juice of two limes
1 tablespoon Worcestershire sauce
salt, pepper and chopped pickled jalapenos to taste.

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