Chili Verde
Roasted chile peppers give this stew its smoky edge. Mildly spicy when fresh, poblano chiles develop an almost sweet flavor when roasted; Italian frying peppers make a good substitute. When working with any chile pepper, it's a good idea to wear rubber gloves. This stew can be made a day ahead. 
Serves: 6
* 2 tablespoons vegetable oil 
* 1 1/2 cups (about 1 1/2 medium) chopped onion 
* 3 cloves garlic, chopped 
* 1 jalapeño pepper, seeded and chopped 
* 1 teaspoon cumin 
* 1 pound tomatillos, husks removed and quartered 
* 6 poblano or Italian frying peppers, roasted, peeled, seeded, and chopped 
* 3 cups reduced-sodium chicken broth 
* 1 large potato, peeled and cut into 1-inch cubes 
* 1/3 cup chopped fresh cilantro 
* 1 teaspoon salt 
* 1/4 teaspoon ground black pepper 
* 2 pounds boneless pork chops, cut into 1-inch cubes 
1. In a 6-quart saucepan, heat oil over medium heat. Add onion and sauté until softened - 5 to 7 minutes. Add the garlic, jalapeño, and cumin; sauté 2 minutes longer. Add tomatillos, poblano peppers, and chicken broth. Increase heat to high and bring mixture to a boil. Cook 1 minute. Reduce heat to low and simmer until tomatillos are soft - about 20 minutes. Transfer tomatillo mixture to a bowl and allow to cool for 10 minutes. 
2. Working in batches, pulse mixture in the bowl of a food processor fitted with chopping blade until coarsely processed. Return processed mixture to pan. 
3. Add potato, cilantro, salt, and black pepper to pan. Cook over medium heat until potato is fork-tender - about 15 minutes. Stir in the pork and cook just until pork has cooked through - 10 to 15 minutes. Serve.