Chile Verde (Green Chile Pork Stew)

A few years ago, I had one of the best summers of my life in Nuevo Mexico. I was sent to NM from my program, and though days were filled with learning all things medicine, evenings and weekends were filled with climbing, cycling, catering w/Brett house, and all around debauchery con mi hermanas (paco y uhleeta). When I have a hankering for NM, I take out the frozen green chili's, and start brewing a little stew.

2 Tb olive oil

2 lb pork loin, cut in 1" cubes

1 large onion, diced

3 large cloves garlic, minced

1/2 lb tomatillos, husks removed, pureed

1/2 lb tomatoes, diced

6-8 green chili peppers, roasted, peeled, seeded, and diced

1-2 jalapenos, seeded, and finely chopped

1/2 cup chicken broth

2 tsp cumin

salt and pepper to taste

chopped cilantro

lime wedges

plain yogurt/ sour cream

1. Heat oil in a large pot (4-6qt dutch oven works nicely!). Brown the pork, then reduce the heat and add the onion and garlic. Cook until the onion softens.

2. Add the rest of the ingredients (sans cilantro, lime, and yogurt).

3. Bring all ingredients to a boil, then reduce the heat and simmer uncovered until the pork is very tender. Approx 1- 1.5 hours.

4. Add more spice accordingly, I added a little more red chili powder.

5. Serve with lime wedge, chopped cilantro, dolop of plain yogurt, and perhaps some home made tortillas! (courtesy of aleta!)