Pork Chili Verde

With a only a few weeks left to before J. Kao moves back across the Pacific to Hong Kong, we've decided to host little meal sessions where we're able to experiment with new recipes that we had our minds on but never really had the chance to try out. It'll  be taking place at our respective homes, one night each and every week until it's time finally say goodbye. This week I began our little series with a humble stew I've been craving since I've came back from the frosty Manhattan isle. It's a classic Mexican dish  that I grew up on and favored during chilly nights, stewed pork in chili verde salsa. For the Salsa Verde, I've come to really appreciate this version, as it comes close to my moms boiling method over the roasting variations I've seen everywhere else. Unless otherwise, you can acquire decent Salsa Verde at your local Mercado (Latino market) or even find it at Trader Joes, believe it or not.

• -Canola Oil 
• - 2lbs Boneless Pork Shoulder (cut into 1" cubes)
• - Salt & Pepper 
• - 2 cups Salsa Verde 
• - 1 cup Low-Sodium Chicken Broth
• - Medium Onion ( Yellow Spanish preferred), quartered 
• - 1 Large Bell Pepper (cut into large chunks)
• - 1 lbs Fingerling Potatoes 

-Heat oil in a large skillet on high and sear pork until they brown on the the outside, then transfer to a slow cooker/oven-proof pot. You might have to work in batches, so try not to over crowd the chunks.

-Once all the pork is cooked and transferred, add the broth to the skillet and scrape up any little bits of flavor using a wooden spatula. Once the broth starts to simmer, pour into the slow cooker/oven-proof pot along with the Chile Verde, Onion, and Bell Pepper.

-For a slow cooker; set on high for 4 hours until the meat is super tender, add the potatoes in the last hour. For a oven-proof pot; pre-heat the oven at 300F and set for 2 hours, add the potatoes in the last 40 minutes. *Be sure to skim some of the free floating fat off the surface, no need to use it anymore, it's done it's part.

-Serve in bowls with plenty of Tortillas and Lime wedges.