Chilli verde

1) Preheat the oven to 180C/Gas 4. Add 120ml of the olive oil to a medium saucepan over a medium heat. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from the heat and set aside.

2) Place the pork shoulder in a large heavy bottomed pot, coated with oil, over a medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add the sauteed onions and peppers. Turn the heat to low, cover and simmer for 10 minutes.

3) Meanwhile, place the Anaheim peppers on a baking tray. Peel the outer paper skins off the tomatillos, coat with olive oil and place on another baking tray. Place both trays in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

4) Remove the trays from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed the peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then simmer on a low heat.

5) Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to the pork mixture and stir well.

6) In a small saute pan, mix 120ml of the olive oil with the cornflour, stirring over a low heat for 2 minutes to make a masa roux.

7) Let the chilli mixture simmer for approximately 1 1/2 to 2 hours on a medium-low heat, or until the pork is nice and tender. Then stir in the masa roux and simmer for 10 more minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.