This was our dinner last night & it was amazing- we all went back for seconds.
3 pounds cubed pork stew meat (I used a pork roast)
2 Tbsp vegetable oil
1 large onion, diced
4 cloves minced garlic
1 1/2 tsp salt
pepper to taste
1 1/2 tsp cumin
7 c. chicken broth (or water & boillion cubes)
4 anaheim chiles, seeded & diced
2 jalepeno peppers, seeded & chopped
1 1/2 lbs tomatillos, husks removed
1/2 bunch fresh cilantro leaves
In a large stock pot, over high heat, searr the pork in the oil until golden brown. remove the pork from the pan, reserving the oil. Cook the onions & garlic, salt & pepper until onions are tender. Return pork to the pot, season with cumin, & add in the broth (all but 1 c. worth). Simmer for 1/2 hour. Stir in peppers. Puree the tomatillos and cilantro with the remaining cup of broth & add into the pot. Cook an additional 45 minutes or so until the pork is tneder. The sauce is pretty runny, so I ended up thickening it slightly with a little cornstarch at the end.
We served it in tortillas with mexican rice, beans, guacamole, lettuce, sour cream, tomatoes & monterey jack cheese.