Ingredients:10 oz. Very Lean Pork Shoulder - 1 inch cubes
3 tsp. Olive Oil (divided)
2 cups Chicken Broth
1 cup Red Onion, Chopped
3 cups Tomatillos, Chopped
2 Jalapeño Peppers
3 tsp. Garlic, Minced
1 cup Cilantro, Minced
4 6-inch Flour Tortillas
Instructions:
Preheat the oven to 400 degrees. In a large bowl, toss the Red Onions, Tomatillos, Jalapeños, and Garlic with 1-1/2tsp. Olive Oil and spread on a baking sheet. Roast until soft about 20 minutes, stirring twice. In a large Dutch oven, add the remaining oil and brown the cubed Pork Shoulder in batches. When browned, add it back to the pot with the roasted vegetables and add the Chicken Broth. Cook the chili until tender, 1.5 hours. Garnish with minced Cilantro and serve with warm Flour Tortillas. Serves 2
Preheat the oven to 400 degrees. In a large bowl, toss the Red Onions, Tomatillos, Jalapeños, and Garlic with 1-1/2tsp. Olive Oil and spread on a baking sheet. Roast until soft about 20 minutes, stirring twice. In a large Dutch oven, add the remaining oil and brown the cubed Pork Shoulder in batches. When browned, add it back to the pot with the roasted vegetables and add the Chicken Broth. Cook the chili until tender, 1.5 hours. Garnish with minced Cilantro and serve with warm Flour Tortillas. Serves 2
Note: If you have never heard of tomatillos, they are resemble a green tomato covered by a paper thin skin. They are used primarily in Mexican cooking. My husband took one look at them and was reluctant to try this recipe. He loved it! Most grocery stores now carry them in the produce section. They can be also found in Mexican grocery stores. If you can not find them fresh, you can substitute canned ones.
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