Chile Verde Pork Tacos

Obviously "verde" means green, but I had 1 leftover red pepper so I substituted that for a green pepper. I really liked this recipe the first time I made it and since we have a ton of extra pork in the freezer, I figured I'd make it again.

Chile Verde Pork Tacos

Recipe adapted from Cooking at Home {William-Sonoma}

2 tablespoons olive oil

2 lb boneless pork loin, trimmed and cut into 1 inch cubes

2 yellow onions, chopped

2 green peppers, diced

1 red pepper, diced

3 jalapeno peppers, chopped

5 cloves garlic, chopped

1 1/2 tablespoon cumin

1 lb tomatillos, rinsed, husked and chopped

1 cup cilantro, chopped

1 cup water

• In a dutch oven over medium-high heat, warm the oil. Working in batches to avoid crowding, add the pork in a single layer and turn to brown on all sides, 10-12 minutes. Transfer to a plate and set aside.
• Reduce the heat to medium, add the onions, peppers and jalapenos, and sauté, stirring occasionally until the onions are very soft, about 10 minutes. 
• Add the garlic and cumin and continue to sauté, stirring for 1 minute.
• Add the tomatillos, cilantro and water. Return the pork to the pot and bring to a boil. Reduce the heat to low, cover and simmer until the pork is very tender and the mixture is thick, 2-2 1/2 hours.

Condiments:

tortillas, warmed

sour cream

avocado, diced

pico de gallo

cheese, shredded

I made the pico de gallo with our roma "grape" tomatoes. They gave the tacos a hint of sweetness.

Ashley