Pork Chile Verde

Directions

1. 1
   Husk and remove stems and rinse tomatillos.
2. 2
   Remove stems and rinse all peppers and slice in half. Depending on your taste you can either leave the seeds in or take them out.
3. 3
   Boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. Don't over cook. You don't want the tomatillos to break open.
4. 4
   I use a ladle to pull out the tomatillos and peppers.
5. 5
   Place them in a blender.
6. 6
   Roughly chop cilantro leaves and add them to the blender. Blend well.
7. 7
   I leave the peppers in the blender while I brown the pork in the pot that I will simmer everything inches.
8. 8
   Brown chunked pork in olive oil and all the seasonings. Add onion. Add the garlic last so it doesn't burn.
9. 9
   Combine blended peppers with with pork and chicken stock. Simmer on low for 2 hours.
10. 10
    This is how I freeze it. I find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. Spray with Pam first.cover and freeze. When completely frozen take out and you can cut to any size to fit your families needs. I take the cut sections and seal them into our foodsaver bags.
11. 11
    To reheat place sections in to a pan on low and bring to a simmer. Then enjoy.
12. 12
    You and even put the sections into a crock pot set on low and enjoy after a day of work.