Chile Verde

Made this tonight and couldn't wait to post here. Yum! Highly recommend topping with green Tabasco.

Ingredients:

3 pounds tomatillos (husks removed), washed

2 tablespoons vegetable oil

2-3 pounds boneless pork shoulder, cut into 1/2-inch pieces

1 large white onion, diced small

2 poblano chiles, diced small

3 jalapeños, diced small

Coarse salt and ground pepper

3 garlic cloves, minced

1/2 teaspoon cumin

Shredded Monterey or pepper jack cheese, cilantro, tortilla chips, etc for toppings

In a food processor, puree tomatillos until smooth.

In a large Dutch oven or other heavy pot, heat oil over high. Add pork and cook until browned, 9 minutes. With a slotted spoon, transfer pork to a plate. Add onion, poblanos, and jalapeños to pot and cook until onion is soft and translucent, 8-10 minutes. Season with cumin, salt and pepper. Add garlic and cook until fragrant, 30 seconds.

Return pork to pot and add tomatillo puree and 2 1/2 cups water. Bring to a boil over high. Partially cover, reduce heat, and simmer until pork is tender, about 2 hours. Season to taste with salt and pepper.

Recipe Borrowed From:

Everyday Food Magazine, with some of my own alterations