This is one of those recipes that doesn’t have any exact measurements… just get the basic ingredients and you’re golden.

Oh, and it can be as hot as you can handle it, but it’s rarely terribly mild.  It all depends on the peppers used. These are the basic guidelines…

Ingredients:

• 2 Anaheim chilis
• 2 jalapenos (the redder the better)
• olive oil
• 1 med sweet onion
• 6+ cloves garlic
• 6 pork chops, cubed
• 4 tomatillos
• 2 cans Herdez salsa verde
• water (usually around 2-4 cups)
• flour (1 Tbsp for every cup of water)

In a dry saute pan over med-high dry roast the chilies until the skins blister.  Cut off the stems and empty the seeds out (unless you want the heat they add).  Chop them up and set aside.

Chop the tomatillos and set aside.

Peel and chop the onion and garlic.  Drizzle some olive oil in the saute pan and caramelize the onion & garlic.  When the onion is translucent add the chilies and tomatillos and saute together until caramelized.  Set aside.

In a heavy-bottomed pan brown the pork on all sides.  Add the onion mixture and the Herdez salsa verde.  If you need more liquid, combine a tablespoon of flour with a cup of water and add to the pan.  Add more as needed.

Allow this to cook down for about 20 minutes.  The longer it sits, the more flavor it will have.

Serve with warm tortillas, chips, sour cream or as part of a green supreme (recipe coming soon).

Enjoy!

*It is also very tasty made with chicken.

** make it vegeretian by leaving out the pork, but be warned that the pork or chicken really adds a lot of “filler” and makes it go much further.