New Mexican green chili

This blog entry is dedicated to my wonderful "mother-in-law", Merilee Hicks. Merilee grew up around Sante Fe, New Mexico and introduced me to the area and the food a couple years ago. She's one of the few people who love food and cooking as much as I do. I made this batch of chili with a little extra love, since it was for her. I started by braising a boneless pork shoulder in chicken stock along with onions, garlic, jalapenos, cilantro leaves, cumin, and ground red pepper. An hour and a half later, I added quartered tomatillos and roasted poblano chiles. Two hours later I removed the pork and pureed the vegetables with and immersion blender before shredding the pork and returning it to the pot along with some frozen corn kernels. A few minutes later I served the chili with sour cream and cilantro.