KitchenMagician's Recipe

PORK - TOMATILLO CHILI

Category: Pork Casseroles

Makes 6 servings.

2 red onions, chopped
1 lb. tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 cloves garlic, minced
4 T. olive oil
2 lb. boneless pork shoulder, cut into 1-inch cubes
5 c. chicken stock
1 c. chopped fresh cilantro leaves
salt and pepper
10 flour tortillas, warmed

Preheat oven to 400F.
In a large bowl, toss onions, tomatillos, jalapenos, and garlic with 1 tablespoon of olive oil; spread on a baking sheet.
Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add remaining olive oil and heat.
Brown pork, in batches, until well-browned.
When browned, add all of the pork back to the pan and cover with chicken stock.
Add the roasted vegetables, cover the pan and place in oven.
Cook at 400F. For 90 minutes, or until the pork is very tender.
While pork is cooking, place cilantro in a food processor or blender; add 2 tablespoons of water and puree.
Remove pork from oven and stir in cilantro puree.
Season, to taste, with salt and pepper; serve with warm flour tortillas.