Green Chile Pork

By MooK

Ingredients

• 1 pound tomatillos, paper removed
• 1 pound hatch chile peppers (anaheim or poblanos will work)
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 tsp cumin
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cilantro
• olive oil
• 3 cups chicken stock
• 3 pounds pork shoulder, trimmed and cut into cubes

Preparation

Step 1

Preheat oven to 450 degrees.

On a lined baking sheet drizzle olive oil over hatch chile peppers and tomatillos. Place in oven and cook until the skin starts to char. Turn over, so most of the skin ends up charred. Remove from the oven, and place in a bowl. Cover immediately with plastic wrap. Let sit for 15 minutes.
Meanwhile, heat 1 tsp olive oil in a skillet over medium heat. Add onions and garlic, and saute until soft.

After 15 minutes, when the peppers are cool enough to handle, start peeling away the skin. Cut off the stem, and remove the seeds. Place into a blender. If the tomatillos have a stem, cut off and place in the blender. Add onion mixture, cumin, oregano, salt, pepper, and cilantro. Blend until smooth.

In a large dutch oven or stock pot heat 2 Tbls olive oil over medium high heat. Season cubed pork with salt and pepper. Add to the pot, and cook until browned. Stir in the chile mixture and chicken stock. Bring to a boil, then reduce to a simmer (uncovered) and cook for about 3 hours, stirring occasionally. If the chile sauce reduces too much, you can stir in a little more chicken stock.

Notes
Served over corn tortillas topped with avocado and Queso Fresco.