Mexican Pork & Peppers

• 2 lbs lean boneless pork, cut into 1 inch cubes
• 2 tablespoons oil
• 1 large onion, sliced thinly and separated into rings
• 4 garlic cloves, minced
• 2 anaheim chilies (or any other hot pepper you LOVE) or (4 ounce) cans diced chili peppers, remove seeds & membrane (or any other hot pepper you LOVE)
• 6 tomatillos, peeled & chopped
• 1 cup chicken broth
• 1 large tomatoes, chopped
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons fresh lime juice
• 2 tablespoons slivered roasted almonds
• hot cooked rice

1. Brown the pork in the oil and set aside.
2. Add the onion, garlic and cumin.
3. Cook until the onions are transparent.
4. Return the meat to the pan.
5. Add peppers.
6. Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
7. Bring to a boil, simmer covered about 1 1/2 hours.
8. Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
9. Stir in the lime juice.
10. Serve over cooked rice, sprinkle with the toasted almonds.

pork, oil, onion, garlic, anaheim chilies, chicken broth, tomatoes, oregano, cumin, lime juice, almonds, rice

Taken from www.food.com/recipe/mexican-pork-peppers-25575 (may not work)