Tomatillo Pork

Heat oil in a Dutch oven until it sizzles. Add pork and brown on all sides, about five minutes per side. Transfer meat to a plate and set aside.

Wash and husk the tomatillos and pepper. Place on a baking sheet and broil for three or four minutes, flip and broil the other side until dark. Cool and then transfer to a blender. Process until they turn into a smooth sauce.

Set the Dutch oven over the heat again and add onions. Cook until golden and soft; stir in the garlic and cook another minute.

Turn the heat up and add the tomatillo puree. Stir until it thickens a little then add the water, cilantro, and salt and pepper to taste.

Put pork back in the kettle and cover. Cook in a 325ºF oven for 30 minutes.

Meanwhile, simmer potatoes in salted water until a fork pierces the skin easily.

Add the cooked potatoes to the pot when pork has finished cooking for 30 minutes and then continue cooking until a meat thermometer registers 160ºF.

Slice the pork and serve with the potatoes and sauce.