Pork Chili Verde

Growing up in the south bay (the San Francisco Bay Area) we often ate at Mexican restaurants. One of my favorite dishes was, and remains to this day, a hearty green pork chili, called Chili Verde. While there have been many differences in the dish, it is always a green chili pepper of modest heat (Anaheim is milder, and Poblanos make it hotter, but I often use what looks freshest when I shop, even Jalapeños). Continue reading →