Chile Verde w/ pork & potatoes

By á-47

Ingredients

• Garnish:
• 2 Tbsp. oil
• 2 fresh New Mexico tr Anaheim chiles, seeded, stemmed and chopped
• 1 large white onion, chopped
• 1 1/4 lb. boneless pork shoulder (Boston Butt), cut into 1/2" cubes
• salt and pepper
• 1 1/2 lb. russet potatoes, peeled and cut into 1/2" cubes
• 1 jar (16 oz) tomatillo salsa
• 1/4 cup shredded pepper jack
• 1/4 cup chopped cilantro

Preparation

Step 1

In a Dutch oven, heat oil over medium-high. Add the chiles and onion and cook, stirring often, until the vegetables are softened, 5 minutes. Add the pork; season with salt and pepper and cook, stirring often, until browned, 5 minutes.

Add the potatoes, salsa and 2 cups water; bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring the chili occasionally, until the pork is tender, about 40 minutes.

Season, divide among bowls and garnish with the cheese and cilantro.