Green Pork Chili

• 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

1. In a blender, puree tomatillos until smooth; set aside.
2. 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).
3. 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.).
4. Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.

olive oil, pork, green chiles, oregano, onion, garlic, peppers, fresh cilantro

Taken from www.food.com/recipe/green-pork-chili-442687 (may not work)