Chili Verde


1 Lb. pork loin

1 Tbl. olive oil

2-3 Tbl. minced onion

1/2 Tbl. minced garlic

1/2 Tbl. salt 

1/2 Tbl. pepper

4 tomatillos, wrapper removed and washed

1 Anaheim pepper

1/2 small onion

1 Jalapeno pepper

zest of 1/2 a lime

1 can diced green chiles

1/2 clove garlic, minced

1-2 tsp. dried oregano

1-2 tsp. dried parsley

1-2 tsp. cumin

2 c. chicken broth (more or less)

3/4 can corn or to taste

3/4 can pinto beans or to taste

chopped cilantro, for garnish

Rub 1 Tbl. olive oil, minced onion, minced garlic, salt and pepper all over pork loin.  Place in baking dish and bake at 350 degrees for 1 hour; set aside. Place tomatillos, Anaheim, Jalapeno and onion on baking sheet and broil until charred, flipping over occasionally to make sure each side gets charred.  Remove from oven, place tomatillos and onion in food processor and place the Anaheim and Jalapeno in a zip-lock bag to let sweat.  After a few minutes, remove the peppers from the zip-lock bag and peel off the charred skin and remove stem and seeds. Add peppers to food processor with the tomatillos and onion along with 1/2 cup chicken broth, lime zest, can of diced green chiles, 1/2 clove minced garlic, oregano, parsley and cumin.  Pulse until smooth.  Taste and adjust seasonings as needed.  Pour into large pot over medium heat.  Cut the pork into 1-inch cubes and add to pot.  Add remaining chicken broth until reaches desired consistency.  Add the corn and beans.  Cover with lid and let simmer for at least 30 minutes.  Serve over tortilla chips, rice, toast, or inside a burrito.  Garnish with chopped cilantro.