Hatch Chili Verde

Hatch Chili Verde
Serves 6

3 lbs pork stew meat, cubed
1 lbs fresh or 3/4c canned hatch chiles, roasted and diced
1 small bunch green onions, rough chopped
1 small head garlic, unpeeled but in cloves
1 lbs tomatillos, husked
1 bunch cilantro
1 large onion, diced
2 tsp cumin
2 tsp oregano
2 cups chicken stock
1 lbs hominy, yucca, potato, etc
1 avocado, diced
Rice

Season and brown the pork in a large dutch oven. Reserve.
Meanwhile,  roast the tomatillos and unpeeled garlic in a dry pan until scorched.
Blend the chicken stock, roasted tomatillos, garlic (now peeled), stems from the cilantro, scallions, and some salt/pepper.

Saute the onion and cumin in some of the leftover pork fat, until soft. Add the tomatillo mix, pork and juices, and oregano. Season and simmer 2 hours.
After 2 hours, add the yucca or other starch and cook until done.

Finish with some avocado, cilantro, and serve over rice.