Chile Verde

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  • 1 lb pork shoulder or country style boneless ribs cut into 1" cubes
  • 1 medium onion, coarsely chopped
  • 3-4 green chilies - anaheim or poblano
  • 1 1/2 lb tomatillos, quartered
  • 2-4 jalapenos (canned or fresh)
  • 1/2 cup fresh cilantro, chopped fine
  • 1 lime, quartered
  • 3 green onions, chopped

    Place pork, onion, ch‎ilies and tomatillos in sauce pan with 1/4 cup water and bring to a boil. Reduce to simmer, covered for 1-2 hour until pork is tender.

    Mix in 1/2 of cilantro - serve with rest of cilantro, green onions and lime as garnish

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