5 cloves of garlic, not peeled
2 pablano chili’s
1 Anaheim chile
1 bunch cilantro, chopped
3 pounds pork shoulder, trimmed and cut into 1inch cubes
Salt and pepper
2 yellow onions, chopped
3 cloves of garlic, chopped
1 Tbsp dried oregano
1/2 Tbsp cumin
2-1/2 cups chicken stock
2 Tbsp Worcester sauce
Remove husks from tomatillo’s rinse, slice in half place on foil lined baking sheet. Place in broiler for 5-7 minutes until skin is lightly blacken. Remove from oven let cool until able to handle
Place peppers on baking sheet, broil 5-7 minutes until skin is lightly blackened. Place in plastic bag and let sweat 15-20 minutes. Peel and seed peppers. Chop. Place peppers, tomatillo’s, roasted garlic and cilantro in blender and blend until no large chunks.
Place olive oil in pan, heat. Add pork. Brown pork in 2 batches and then transfer to stock pot. Add onions and garlic to pan and sauté. Place in stock pot with pork. Add oregano and cumin.
Pour chicken stock, Worcester , and verde sauce from blender in stock pot. Bring to a boil and then let simmer 2-1/2 to 3 hours. Serve with warm tortilla’s.
**** this recipe has been linked to http://www.foodiefriendsfriday.com December 7th linky party!!******