Pork and green chili stew

Good to make on Sunday afternoon while watching the Pats win. Freeze leftovers and have during the week

3 lbs. Pork stew meat, cut into 1½" cubes
Oil
2 onions, medium chopped
6 cloves of garlic
1 TBS dried oregano
2 15 oz. cans Tomatillos (tomatoes verdes)
2 4 oz. cans green chilies (not jalapeño)
Bunch of cilantro, stems removed and chopped
1 can chicken broth

Heat oil in pot and brown pork in batches until well browned on most sides. As meat browns, set onto clean plate

Add onion and sauté 3 minutes; add garlic and oregano and sauté for 1 more minute.

Add tomatillos, breaking up in your hand. Add half chopped cilantro and broth. Return pork to pot, bring to a boil and simmer for 1½ hours.

Stir in remaining Cilantro and rest for ½ hour or longer.

Good over tagaliatelle or egg noodles


4-8 servings

3 hr

Variation: Add a cup or two of frozen corn at the end.