Chile Verde

Ingredients

• 1⁄4 cup canola oil
• 2 lb. boneless pork shoulder, cut into 1/2″ cubes
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup flour
• 8 oz. ground breakfast sausage
• 2 tbsp. ground cumin
• 1 tbsp. green chile powder
• 1 dried pasilla chile, stemmed, seeded, and chopped
• 1⁄2 cup chopped scallions
• 12 tomatillos, husked, rinsed, and finely chopped
• 2 medium yellow onions, finely chopped
• 2 serrano chiles, stemmed and finely chopped
• 2 Anaheim chiles, stemmed, seeded, and finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 2 cups chicken stock
• 1 (15 oz.) can green enchilada sauce, such as Hatch
• Hot sauce, for serving
• Roughly torn cilantro leaves, to garnish

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