Chili Verde

• boneless pork shoulder↗1 lb

  trimmed of fat and cut into 3/4 inch cubes

• tomatoes↗1 ounce

  canned

• onions↗2

  medium, chopped

• celery↗1 1⁄2 cups

  thinly sliced

• dry oregano↗1 teaspoon
• rubbed sage1⁄2 teaspoon
• bay leaves↗2

  dried

• green bell pepper1

  large (about 8 oz)

• anaheim chilies↗2
• poblano peppers↗2

  seeded and chopped (3 to 4 oz total)

• cooked rice↗4 cups
• fresh cilantro stem↗

Step-by-step instructions

1. 1

   Place pork in a wide nonstick frying pan.

2. 2

   Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.

3. 3

   Uncover pan; add onions, celery, oregano, and sage.

4. 4

   Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).

5. 5

   Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.

6. 6

   Reduce heat, cover, and simmer for 30 more minutes.

7. 7

   Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).

8. 8

   If chili is too thin, uncover and simmer until it's as thick as you like.

9. 9

   Skim and discard fat, if necessary.

10. 10

    To serve, spoon chili over rice and garnish with cilantro sprigs.