How to Make Green Chile Pork

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By keithgarrick
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Green Chile Pork

A great and quick meal that will be in the daily rotation for your weekly meal plans. The pork is allowed to simmer in its own juices with chilies and tomatilloes to produced a rich and flavorful broth, with the addition rice and tortilla you have a wonderful meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2 lbs of pork butt, cut into cubes 1 tsp salt 1 lb tomatilloes, husk removed 6 large cloves of garlic 3 bunches green onions(1 1/2 cups) 2 serrano chiles 1/2 fresh jalapeno chile,stem removed 2

Step 1

In a large casserole combine pork with just enough water to cover and season with salt and pepper. Turn up the heat to high and boil, careful to leave the lid slightly off. Allow to cook until almost all the water is evaporated about 30 minutes. Remove the cover and reduce the heat to very low and let the pork fry in it own fat until golden brown.
Step 2

Remove from the heat. Cut the tomatillos in half and place on a foil lined baking sheet along with garlic cloves through the pobalno chiles. Place under the broiler for 5-7 minutes until charred lightly, remove from the oven.
Step 3

Place all the ingredients in the blender and pulse until smooth. Return pork to pot, pour chile mixture over the top of pork. Add the oregano and broth just to cover the mixture. Bring the mixture up to a boil and reduce heat and simmer for 2-3 hours until the pork is tender.