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      Title: Chile Verde
 Categories: Pork, Mexican
      Yield: 4 servings
 
      8    Parts pork
      2    Parts tomatillos; or more
      1    Part onions
      2    Parts one kind of chiles
           -(anaheims)
      1    Part another kind of chiles
           -(poblanos)
      1    Part a third kind of
           -chiles *
           Garlic; to taste
           Thyme; to taste **
           Bay leaf (optional)
           Cumin
           Salt
 
  * (Carol says you need at least 3 kinds of chiles - for me I'd use
  mostly hots, but for most people, use fewer hots, so jalapenos here)
  
  ** (this is the only unique thing about mine)
  
  Saute the onions first, then the garlic. Do not brown the pork
  or peppers but dump them, the tomatillos, and the herbs into the
  warm pot over medium heat. Water as needed (generally not
  much - Carol was scandalized that I use any at all). Cook 2 hours
  on low - the tomatillos should have yielded enough water to moisten
  the whole dish, but if not, a quarter cup or so. Add salt and more
  cumin. Cook a couple more hours. Check for scorching. Add water
  or broth as necessary. Here you can do one of two things. Either
  thicken with flour paste and correct seasoning (cumin, hot sauce,
  salt) or remove the solids and boil down the liquid rapidly, returning
  the solids at the appropriate time and correcting seasoning.
  
  From Carol Bryant by way of Michael Loo to Dave Sacerdote, 26 Sep 2005
  From: Dave Sacerdote
 
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