Chile Verde

This recipe was taken from the 2005 issue of Cooking Light by Chef Tracy DeJardin. This is just so good!

Chile Verde

This vibrant chile is even better the next day after the flavors marry. Make it ahead and store in the refrigerator up to two days. Serve with lime wedges and fresh cilantro. To freeze, let the chile cool to room temperature, then put into an airtight container and freeze up to two months; thaw overnight in the refrigerator.

• YIELD: 8 servings (serving size: about 1 1/3 cups)
• COURSE: Main Dishes

Ingredients

• 1 tablespoon canola oil
• 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 4 cups chopped onion
• 2 pounds small tomatillos, husks and stems removed and quartered
• 1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
• 6 garlic cloves, chopped
• 3 cups water
• 1 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano

Preparation

Heat canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and sauté 5 minutes, browning on all sides. Remove pork from the pan.
Add onion, tomatillos, chiles, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook 2 hours or until pork is tender, stirring occasionally.