Have always been a red chili kind of guy but thought what the heck why not try the green side of things
Ingredients
4-5 lbs pork roast, boneless (recommend having the butcher cut this into cubes)
2-3 large yellow onions, chopped
4 cloves garlic, minced
4 Anaheim peppers
2-3 Poblano peppers
3-4 Jalapeno peppers
1-1.5 lbs tomatillos, remove husk, clean, and chop
1 small bunch cilantro, chopped
1.5 tbsp ground cumin
1.5 tbsp ground coriander
1.5 tbsp oregano
Several bay leaves
1 cube chicken bouillon or liquid chicken stock
Water to cover
Salt to flavor as needed (optional)
Directions:
- Roast the jalapeno, anaheim, and poblano peppers. Remove charred skin, membranes, and seeds. Dice/mince peppers.
- Pan fry the pork cubes in a large Dutch Oven until well browned. Remove the finished pork to tray or bowl
- Add diced onions and mixed cumin, coriander, and oregano to dutch oven. Cook for 3-5 minutes.
- Add garlic, tomatilloes, bay leaves, cilantro, and chile peppers
- Add the pork back to the pot
- Add chicken stock/bouillon and water to cover
- Bring to a boil, reduce heat to simmer and cover with lid
- Cook for roughly 3 hours till pork is fork tender
- Salt and pepper to taste
Serve with tortilla chips & guacamole if desired.