Pork Chili Verde

Ingredients

• 1 to 1 1/2 lbs. pork meat, cut into 1-inch cubes

• 1 tablespoon olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 lb tomatillos, husked and quartered

• 2-3 green chilies (such as Anaheim or poblano), chopped

• 1 jalapeño pepper, seeded and chopped (optional, for extra heat)

• 1 cup chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Avocado, diced, for serving

• Lime wedges, for serving

Directions

1.  Prepare the Pork:

   • Season the pork chops with salt and pepper.

   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.

   • Add the pork cubes and brown on all sides, about 5-7 minutes. Remove the pork and set aside.

2.  Cook the Vegetables:

   • In the same pot, add the chopped onion and cook until translucent, about 5 minutes.

   • Add the minced garlic and cook for another minute until fragrant.

3.  Prepare the Sauce:

   • Add the tomatillos, green chilies, and jalapeño (if using) to the pot. Cook for 5-7 minutes until the tomatillos start to break down.

   • Pour in the chicken broth, ground cumin, and dried oregano. Stir to combine.

4.  Simmer the Chili Verde:

   • Return the browned pork to the pot.

   • Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes to 1 hour, or until the pork is tender and the flavors have melded together.

   • Adjust seasoning with salt and pepper to taste.

5.  Finish and Serve:

   • Garnish with freshly chopped cilantro.

   • Serve hot with lime wedges on the side.

Serving Suggestions:

• Serve the Chili Verde over steamed rice or with warm tortillas.

• Top with avocado slices, sour cream, or shredded cheese if desired.