Chile Verde

This recipe makes some pretty bomb-diggity chile verde. Seriously, there are few things that are better than a big bowl of chile verde with some flour tortillas on the side. I really think I would be a happy camper if that were to be my very last meal. Try this sometime soon. You'll love it. You'll crave it. Promise.

You may feel free to use either fresh or canned tomatillos for this recipe. It tastes the same either way. I'm just keeping it real, yo. No snobbery here. I've done it both ways and honestly, the canned are way easier. If you do want to go the fresh route, just pop them under the oven broiler for 5-10 minutes. Heck, throw your garlic in there too, while you're at it. Roast until soft. Remove peel.

Oh, and I know that some people might freak when they read "2 jalapenos", but don't be scared! When you take out all the seeds, they are very mild and flavorful! Go for it. I'm actually thinking about keeping some seeds in the next time I make this, but I like it slightly spicy. When working with jalapenos, it's important to cover your hands. I usually take two sandwich size ziplock baggies and put my hands in them for protection. Trust me, you WILL regret not covering your hands in some way.

Okay, I'm going to shut up now and just give you the recipe.

Ingredients:
1 1/2 pounds fresh tomatillos or 1 lg. can (28 oz.)

1 small can green whole green chiles (4 oz.)
5 garlic cloves, peeled
2 jalapenos, seeds and ribs removed, chopped
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork roast (the really cheap kind), trimmed of excess fat and cut into 1 to 2-inch cubes

2 tbsp. vegetable or olive oil
Salt & pepper
2 yellow onions, cut into medium-sized chunks.
2 1/2 cups chicken stock

In a blender, blend tomatillos, green chiles, garlic cloves, jalapenos and cilantro together until a smooth, green sauce forms. Set aside.

Salt and pepper pork cubes to taste. Heat oil in a large skillet and add pork. Fry until good and brown on all sides. No pink should be visible. Transfer pork to a large soup or stock pot. Add onions to the same skillet that you just used to brown the pork. Saute onions until translucent. Add onions to pot with pork.

Add the green tomatillo sauce to the pot with the pork. Add chicken stock. Stir. Inhale the aroma and start drooling immediately. Over medium-high heat, bring contents of pot to a gentle boil. Turn heat down to medium-low and continue to simmer until pork is fork-tender, about 1 1/2 hours.

Serve in a bowl and garnish with sour cream and flour tortillas.