- Remove the "silver skin" of 2-lbs of pork tenderloin, trim and cut into 1-inch cubes. Into a large zip-top plastic bag place 1/3 cup of flour, salt and pepper (to taste) add pork cubes. Shake to evenly coat cubes.
- Over medium high, heat 2 tablespoons (enough to lightly coat) olive oil a large stockpot. Add pork and brown on all sides. Remove pork from pan, place to side.
- Add to stock pot 3 peeled and chopped onions, and 6-8 crushed garlic cloves, 2 teaspoons of oregano, 1 teaspoon of cumin, 1 bunch of roughly chopped cilantro. If necessary, add 1/4 cup of water to avoid sticking. Allow to soften.
- Add 2-lbs roughly chopped small tomatillos (remove husks prior to chopping, rinse well) and 3-4 Anaheim or poblano chiles (carefully slice through the center, remove seeds and white pith) roughly chopped; saute 8-10 minutes till tender.
- Add pork (and any drippings from plate), 4 cups of water; bring to low simmer. Cook at least 2 hours or until pork is very tender, stirring occasionally. Leave pot uncovered to allow liquid to reduce, once reduced by 1/3 cover. The longer the Verde simmers, they yummier it will be.
- Prior to serving, flavor to taste with salt, pepper, lime juice and/or more cilantro.
Accompany with tortilla chips, guacamole, sour cream, jack cheese, lime wedges
Time: 4 - 12 hours (45 minutes active)
Yields: 6 - 8 servings
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