Green Pork Chili - cooking recipe

Ingredients

1 lb tomatillo, husked and washed
2 tablespoons olive oil
4 lbs boneless country-style pork ribs, trimmed and cut into1/2-inch chunks
8 ounces canned diced green chiles
1 tablespoon dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers, ribs and seeds removed finely chopped
1/3 cup chopped fresh cilantro, plus leaves for garnish

Preparation

In a blender, puree tomatillos until smooth; set aside.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours. (To store, refrigerate for up to 3 days, or freeze for up to 3 months.).
Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.