Chili Verde

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Place tomatillos and garlic on a baking sheet and roast for 30 minutes.
3. 3
   While the tomatillos are roasting, toss the pork with the salt in pepper.
4. 4
   Heat olive oil over medium heat and brown pork in batches.
5. 5
   Reserve 1 tablespoon of pan juices. Stir in onion and cumin. Cook 2 minutes. Return pork to the pot.
6. 6
   Pour in chicken broth.
7. 7
   After the tomatillos have roasted, place the tomatillos, peeled garlic and cilantro into blender (or use an immersion blender) and blend until smooth.
8. 8
   Pour mixture into the soup.
9. 9
   Add in diced jalapeno and green chilies. Cook uncovered for 1 1/2 hours. Stirring occasionally. Adjust seasoning with salt and pepper if needed.
10. 10
    Serve as is or with rice and beans.