Chili Verde For Burritos - cooking recipe

Ingredients

2 1/2 lbs pork tenderloin
1 (28 ounce) can tomatillos
2 (7 ounce) cans diced green chilies
3 ounces slivered almonds
1 medium onion, diced
1 garlic clove (diced or crushed)
1 cup chicken broth
cumin
chili powder
1 jalapeno (fresh or canned)
1 tablespoon oil (olive, canola or if you prefer, bacon drippings.)
12 flour tortillas (we use the huge ones)
garnishes
cheese
sour cream
whole black beans
refried guacamole
Mexican rice

Preparation

Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
Add onion to pan and cook until lightly browned and add garlic.
While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
When onions and garlic are done, add tomatillo mixture to pan.
Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
Make burritos with the condiments you and your family prefer.