Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic. Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper.. Chili Verde may be served with … Continue reading Chili Verde