- 1.5-2lbs stewing pork, cut into 1/2"-1" cubes
- 1 onion, thinly sliced into little half-circles, chopped, or whatever.
- 2 cloves of garlic, finely diced
- 5-6 tomatillos, diced
- 1 tomato, seeded and diced
- 5 Fresh anaheim chiles
- 1 jalapeno (if you want some more spice)
- 2 cups of chicken broth/stock
- flour, salt, pepper
Roast the chilis in a broiler or over an open flame, put in a paper bag for 5 minutes or so, peel, seed, and slice into inch long strips. Prep all the ingredients. Put some oil in a dutch oven. Coat the meat in flour (mix in some salt and pepper) and brown in the oven and set aside. (Work in batches.) Cook the onions and garlic. (At least get the onions translucent, doesn't hurt to brown them a little.) Add the tomatoes, tomatillos, and chilis. Add the meat. Add chicken broth to cover. Put a lid on the pan and simmer for about 2 hours. Uncover, reduce to desired consistency, and adjust seasonings. (Add salt and pepper to taste, I like a good dose of black pepper in this dish.)
Serve with tortillas, mexican rice, and beans. (Make little tacos with the tortillas, or just eat it with a fork.) This should taste even better the second day, if you save some and reheat it.