Green Pork Chili

Name: Green Pork Chili
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 1 lb tomatillo, husked and washed; 2 tablespoons olive oil; 4 lbs boneless country-style pork ribs, trimmed and cut into1/2-inch chunks; 8 ounces canned diced green chiles; 1 tablespoon dried oregano; 1 large onion, chopped; 5 garlic cloves, crushed; 2 jalapeno peppers, ribs and seeds removed finely chopped; 1/3 cup chopped fresh cilantro, plus leaves for garnish

Submitted by MJMommy13

"This is from Everyday Food magazine and is always a hit."

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Ready In:: 2hrs 30mins
Ingredients:: 9
Serves:: 8

ingredients

1 lb tomatillo, husked and washed
2 tablespoons olive oil
4 lbs boneless country-style pork ribs, trimmed and cut into1/2-inch chunks
8 ounces canned diced green chiles
1 tablespoon dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers, ribs and seeds removed finely chopped
¹⁄₃ cup chopped fresh cilantro, plus leaves for garnish

directions

In a blender, puree tomatillos until smooth; set aside.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours. (To store, refrigerate for up to 3 days, or freeze for up to 3 months.).
Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.