Chile Verde
2 lbs. tomatillos
1 cup Santa Fe Ole Roasted Hatch Green Chile
1 large white onion, cut into 8 wedges
4 cloves garlic
1 cup cilantro
2 Tbsp. canola oil
3 lbs. pork butt, cut into 1 inch cubes
2 cups chicken broth
1 tsp. cumin seeds, toasted and ground
2 tbsp. Mexican oregano
2 Tbsp. fresh squeezed lime juice
Place tomatillos, onion and garlic on a baking sheet and broil until blistered and blackened
Puree in a blender with cilantro and set aside. Season pork with salt and pepper
Heat oil in a Dutch oven and brown pork on all sides. Add broth, green chile, spices and tomatillo sauce
Bring to a boil and reduce to a simmer, covered, over medium-low heat until the pork is falling apart tender, 2-3 hours
Remove from heat and serve with your favorite garnishes: limes, avocado, radishes, chopped cilantro
Click here for Santa Fe Ole Hatch Green Chile
