Chile Verde

Directions

1. 1
   Peel and crush the roasted Anaheim chiles; set aside.
2. 2
   Remove the fat from the pork shoulder and cut the fat into small pieces.
3. 3
   In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
4. 4
   Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat.
5. 5
   Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned.
6. 6
   Add the bay leaves, oregano, tomatoes, and Anaheim chiles.
7. 7
   Simmer over low heat for about 25 minutes.
8. 8
   Add the water, chicken base, and salt, to taste.
9. 9
   Bring to a boil and then cover and simmer for 2 hours or until tender.
10. 10
    Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour.
11. 11
    If desired, return the crispy fat to the mixture to add additional pork flavor.
12. 12
    Serve in bowls and garnish with fresh cilantro leaves.