Chile Verde

Preheat oven to 350 F.

Put your pork, onion, garlic, bay leaf and broth into a roasting pan and season with a dash of salt. Cover pan with foil and put it in the oven for 1 hour. After an hour take foil off of pan and cook 1 more hour.

While the pork is cooking roast the green chilies and tomatillos. You can do this on top of the stove in a dry pan over high heat. Cook until charred on all sides. Set aside to cool then peel the chilies and remove the stem and seeds.

Put the chilies and tomatillos into a blender or food processor. Then add some of the broth as well as some of the onion and garlic from the cooked pork. Blend together to make the sauce. Hold back on the jalapenos because you don’t know how hot they are. I would blend in 1 at a time. Taste after each addition. Do the same with the garlic and onion.

Once blended put the sauce in a large skillet over medium heat and add your pork. Throw away the bay leaf. If the sauce is too thick, add more broth until your desired consistency is reached. I usually strain it into a pitcher so it’s easier to pour. Once heated, you are ready to serve!