Chili Verde
2 pounds tomatillos, husks removed
1 pound mixed mild green chilies
1 pound yellow onion, peeled and sliced in half
6 cloves garlic
2 tablespoons olive oil
3 pounds boneless pork country ribs, cut into 1-inch cubes
1 can lager beer
1 12 ounce can of chicken stock
1 1/2 jar American Spoon Roasted Tomatillo Salsa
1 29 ounce can of hominy
3 teaspoons toasted cumin, ground
1 teaspoon coriander, ground
1 teaspoon oregano
salt and lime juice to taste
6 tablespoons American Spoon Chili Jam
cilantro to garnish
1 bag corn chips

1. Preheat the oven to 450 degrees. Mix the tomatillos, chilies, onion and garlic and toss with olive oil. Lay vegetables on a baking sheet and place in oven until they just start to char, about 45 minutes. Remove from oven and let cool.
2. While vegetables are roasting, brown the pork in a heavy bottomed pot. Once the pork is browned, strain off excess fat from the pot and add the beer. Cook the beer down by half and add the chicken stock and Roasted Tomatillo Salsa. Take the roasted vegetables and chop them in a food processor until smooth, and add to the pot. Add in the toasted cumin, coriander and oregano. Bring the mixture up to a boil, then turn down to a simmer. Cook until pork is very tender and liquid is reduced, about 2 hours.
3. While the chili is cooking, open the can of hominy and strain the liquid and rinse the kernels. Once the chili is finished, stir in the hominy and serve with cilantro, corn chips and Chili Jam.