Tomatillo Green Chili

Prep time: 40 mins

Cook time: 2 hours 10 mins

Serves: 6

INGREDIENTS:

3 lbs tomatillos, husks removed, washed

1 tbsp vegetable oil

2 lbs boneless pork shoulder, cut into 1/2 inch pieces

1 large white onion, diced small

2 poblano chiles, diced small

3 jalapenos, diced small

coarse salt and ground pepper

3 garlic cloves, minced

DIRECTIONS:

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 jalapenos to pot and cook until onion is translucent, 4 minutes.  Season with 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, 1 1/2 to 2 hours.  Season to taste with salt and pepper.