Quick Chile Verde Recipe

• 1 pound tomatillos, husked, rinsed, and halved
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 1 Anaheim or Poblano chile
• 1/2 bunch cilantro leaves, cleaned and chopped
• Salt and pepper
• 2 tablepoons olive oil
• 1 1/4 pound ground pork
• 2 yellow onions, chopped
• 1/2 tablespoon dried oregano
• 2 cups chicken stock
• Pinch of ground cloves

1. Under a pre-heated broiler on a small baking sheet, roast the tomatillos skin-side up, 3 of the unpeeled garlic cloves, and the poblano chile, 5-7 minutes total. Turn the poblano chile a few times to blacken all sides.
2. Slip the skins off the poblano chile and remove the stem, and slip the garlic skins off the roasted cloves. In a blender, combine poblano, roasted garlic, the tomatillos with their skins, any roasting juices in the pan, as well as the jalapenos, cilantro, and a pinch of salt. Blend on high until pureed.
3. In the meantime, heat the olive oil in a heavy soup pot (such as a cast iron Dutch oven) over medium heat until shimmering. Add the pork and cook until no longer pink, in batches if necessary.
4. Remove the pork from the pot with a slotted spoon, leaving behind at least a tablespoon of fat. Add the onions and cook until soft and golden, about 5 minutes. While the onions are cooking, mince the remaining garlic cloves and add them to the pot along with the oregano. Cook for a minute longer.
5. Return the pork to the pot and add the tomatillo mixture and chicken stock (the stock should just cover the pork). Add the cloves and bring to a boil. Simmer 30 minutes or longer if time allows. Season with salt and pepper and serve with a garnish of cilantro.

garlic, jalapenos, anaheim, cilantro, salt, olive oil, ground pork, yellow onions, oregano, chicken stock, ground cloves

Taken from www.seriouseats.com/recipes/2011/11/quick-chile-verde-recipe.html (may not work)