- 1 pound pork loin or shoulder, cut into 3/4 inch cubes
- 1 white onion, cut into 1/2 inch cubes
- 1 fresh red or orange Anaheim, Poblano or other mild fresh chile (for color, optional)
- 2 fresh green Anaheim, Poblano or other mild fresh chile
- 2 fresh jalapeño pepper
- 1 cup fresh cilantro leaves, loosely packed
- 4-5 cloves garlic, minced
- 1 tablespoon butter
- 2 cups homemade chicken stock
- 1/2 pound fresh tomatillos
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon Mrs Dash Garlic and Herb seasoning
- 1/2 teaspoon Mrs Dash Extra Spicy seasoning
- salt and freshly ground black pepper
Remove the husks from the tomatillos and rinse under cold water to remove sticky residue. Split tomatillos in half across the equator and arrange cut side up in a foil-lined skillet. Sprinkle lightly with salt then roast along with the green chiles in a 450 degree oven until softened and partially charred. Set aside to cool.
Meanwhile, melt the butter in a heavy skillet over medium high heat until shimmering. Add the pork, onions and red or orange pepper and fry without moving until deep golden brown on one side. Use a tong or slotted spoon to turn the pork and onions over and continue to cook until well browned on the other side. Reduce heat to medium low, add the garlic and cook one minute. Add the Mrs Dash seasoning, chicken stock and oregano cover and slowly simmer 60 minutes.
Peel the chiles, discard the stems and seeds and add to a blender or food processor along with the tomatillos and cilantro. Pulse until mostly smooth, leaving a few small chunks. Pour blended mixture into the pork and stock and stir to combine. Simmer partially covered, stirring occasionally until pork is fork tender, about 30 minutes. Add lime juice and season to taste to salt and pepper. Ladle into bowls and serve hot with freshly made corn tortillas.
