Chili Verde

• 2 cups olive oil
• 4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks
• 2 heads garlic chopped roughly
• Salt and pepper
• 1/2 large yellow onion
• 1 bunch cilantro
• 3 limes, sliced
• Corn tortillas
• Salsa
• 3 pounds tomatillos, peeled and quartered
• 2 cups water
• 2 fresh jalapenos sliced
• 2 garlic cloves, diced
• 1/2 large yellow onion, quartered

1. In a large stockpot heat the olive oil at medium high heat and add the pork, garlic, salt and pepper to taste.
2. Bring to boil and then lower to a simmer. Slow fry the pork for 1 hour stirring occasionally.
3. While the pork is cooking, in a large container add two cups water to the salsa ingredients and blend with a hind blender until chunky but well combined.
4. When the port is browned and well cooked remove 3/4 of the oil. Add the onion and cook for 10 minutes.
5. Add the salsa to the pork and onion and simmer for 90 minutes until pork is very tender.
6. Divide among eight bowls. Garnish with cilantro, a squeeze of lime. Serve with warm corn tortillas.

olive oil, pork butt, garlic, salt, yellow onion, cilantro, tortillas, salsa, water, garlic, yellow onion

Taken from www.epicurious.com/recipes/member/views/chili-verde-50150007 (may not work)