Chile Verde

Chile Verde
Serves 8

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
5 serrano peppers, whole
1/2 bunch cilantro leaves, cleaned and chopped

2 lbs chicken or pork, cubed
Salt and pepper
Olive oil
1 large onion, chopped
2 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
2 med potatoes, cubed
1 can hominy, drained
Pinch of ground cloves

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, and peppers on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Reserve.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same pot and cook, stirring occasionally until limp, about 5 minutes. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper.

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add potatoes and hominy and cook another 15 minutes or until potatoes are done.