Chili Verde

I have half a pork roast sitting here begging to be turned into chili verde.  Problem is, I've never had a good recipe.  I've never been able to come up with a high quality end result.

Anyone?

At our house, if the chili is green, it's time to throw it out.

You know, free up some Tupperware.

The first thing I do is brown the pork in olive oil--I like to use fatty cuts chopped into small little pieces, and dredged in flour seasoned with salt and pepper. If I'm drinking white wine that evening, I'll splash a little in at this point while the meat is  cooking. Once its been lightly browned, I dump in bunch of fresh tomatillos previously blended to a puree in a couple of cans of chicken stock.  I boil this concoction, then simmer it and add some chopped garlic, chopped vidalia (sweet yellow) onions, some green onion tops, a bunch of chopped cilantro and some chili, usually very finely chopped poblano.     Simmer without a lid to reduce the volume in half if you can wait long enough.  If its taking too long to reduce, I'll make a little roux using butter and olive oil (50/50) and a few tablespoons of flour, and stir that in the soup to try to thicken it up a tad. Salt and black pepper to taste.  It's usually not thick enough for a tortilla, so I pretty much serve it as a soup. On the servings I'll sprinkle some fresh cilantro and some finely chopped green onion whites and then finally a white hard cheese, grated or shredded, like asagio, pecorino, gruyere, parmesian, etc---whatever.   I usually just have it with a fresh baguette. 

No, not really.  I used to try to roast the onions to try to make them real sweet tasting, but I found they taste sweet enough after a long simmer.

why does everyone hate leeks and shallots?

they >>>>>>>>>>>>  onions

You don't look Welsh.   

Shallots are fine.  I use them quite a lot, especially for their sweetness.  Substitute shallots for vidalia's.  Won't hurt my feelings.

I used to use them as a garnish in this recipe, but I its one less thing to worry about to just use the green onion base.   

ok then