Green Chili Recipe

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• 4 pounds boneless pork shoulder roast (or pork butt, extra fat trimmed, cut into 1-inch chunks)
• As Needed salt
• As Needed black pepper
• 4 tablespoons olive oil (divided)
• 1 each medium yellow onion (diced)
• 1 pound tomatillos (husked and quartered)
• 12 ounces mild diced green chilies (canned, or frozen, not drained)
• 2 cups cilantro (packed, leaves and stems)
• 4 cloves garlic
• 2 each jalapeños (seeded)
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 4 cups chicken stock (divided)
• 14.5 ounces fire-roasted diced tomatoes (1 can)

1. Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
2. Season pork with salt and black pepper.
3. Heat 1 tablespoon oil in a large soup pot over medium-high heat.
4. When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
5. Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
6. In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
7. Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
8. Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
9. Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
10. Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.