Chili Verde -- By Megan Merkley

Thanks for posting this Megan! I know you're such a great cook and I'm so excited to try both your recipes--just keep 'em comin'!

Chile Verde

1 ½ pounds tomatillos
8 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed
2 cans diced green chiles
1 bunch cilantro leaves, cleaned and chopped
3 lbs. pork shoulder or butt, trimmed of fat and cut into small cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
1 Tbsp of dried oregano
2 ½ cups beef or chicken stock

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil lined baking sheet. Place 5 unpeeled garlic cloves on the sheet as well. Put under the broiler for about seven minutes to slightly blacken the skin. Remove from oven, let cool enough to handle. Once cooled, peel garlic cloves. Peel and chop 3 remaining cloves.

Place tomatillos (with the skin intact), garlic cloves, jalapenos, canned chiles and cilantro in food processor. Pulse until mixture is finely chopped and mixed well. Place mixture into crock pot or large stock pot.

Season pork cubes with salt and pepper. Heat oil in skillet over medium heat. Brown pork chunks on all sides. Using tongs, lift pork out of pan and add to tomatillo mixture. In remaining oil, add chopped onion and the chopped garlic cloves. Saute until onions are slightly browned. Add onions and garlic to tomatillo mixture.

Deglaze the skillet with the stock. Add stock to mixture. Add oregano and salt and pepper to taste. Cook on low for 3-4 hours or until pork is tender.

Serve with rice, refried or black beans and tortillas.

Serves 8.