...it's time to learn how to make Chile Verde!
My boss grew up in Colorado where apparently Chili Verde is a "thing". So much so that he now pays to have someone ship him a crate of fresh green chilies every year and then pays another person to fire-roast them. He ended up with a few extra this year and asked if I would like some since I'm the resident "cook" in the office. My office mate thought this was a great idea as he knew he'd most likely end up eating the leftovers of whatever it was I ended up cooking--although he couldn't have predicted exactly what that would mean.
2 quart sized bags of "hot" fire-roasted chilies later, I did share the second container of Chile Verde from my inaugural batch for two primary reasons:
1. We were out of milk
2. Our stomachs couldn't take anymore.
Quick tip: Make sure you seed the chilies before adding them to the salsa!

Chile Verde
Time: 3 hrs Makes: 3 quart sized bags
8-12 tomatillos
5 garlic cloves, not peeled
1 quart bag fire-roasted chilies, seeds removed!
1 bunch cilantro leaves, chopped
3 1/2 to 4 pounds pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes
Salt / Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, minced
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

Peel tomatillos and rinse. Cut in half and place cut side down, along with garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes or until skin starts to blacken.

Place tomatillos and roasted garlic cloves into blender. Add chopped Jalapeño peppers, fire-roasted chilies, and cilantro. Pulse until all ingredients are mixed.

Season the pork cubes generously with salt and pepper. Heat olive oil in a large skillet (or Le Creuset soup pot) over medium high heat and brown pork chunks well on all sides. Remove pork and place in bowl when browned. *I found it effective to use an oven mitt and a splatter screen during this process*

Add garlic and onions to skillet and saute until soft for 3-5 min. Add pork, sauce from blender, chicken stock, oregano, and cloves. Bring to boil and then reduce heat and simmer for 2-3 hours. If sauce is not thick enough, you can add roux (chicken stock/flour).

**Chile Verde is perfect for your Super Bowl party to pour over burritos, cover nachos, or just eat with a side of tortillas and rice**