New Mexican Green Chili

• 1 bunch cilantro
• 3 garlic cloves, chopped
• 1 12 teaspoons salt
• 2 lbs boneless pork shoulder, trimmed and cut into 3/4 inch pieces
• 2 medium onions, chopped
• 3 serrano chilies or 3 jalapeno chiles, seeded and finely chopped
• 1 teaspoon ground cumin
• 14 teaspoon ground pepper
• 2 lbs tomatillos, husked, rinsedl, and cut quarters
• 4 poblano chiles or 2 green peppers, roasted, seeded, and cut into 1-inch pieces
• 1 (15 1/4-16 ounce) can whole kernel corn, drained
• sour cream (optional)
• flour tortilla, warmed (optional)

1. Preheat oven to 325 degrees.
2. Chop cilantro leaves and stems, 1/2 cup.
3. Reserve a 1/4 cup for garnish.
4. Mash chopped garlic and salt, to paste, put into 5-quart Dutch oven.
5. Add pork,onions,serranos,cilantro leaves and stems, cumin,cayenne pepper; toss to combine.
6. Cover and bake 1 hour.
7. After an hour, stir in tomatillos and roasted poblanos.
8. Cover and bake until pork is tender, about 1 1/2 to 2 hours more.
9. Skim off fat and discard.
10. Stir in corn and heat thourgh.
11. Sprinkle with reserved cilantro and serve with sour cream and tortillas.

cilantro, garlic, salt, pork shoulder, onions, serrano chilies, ground cumin, ground pepper, quarters, chiles, whole kernel corn, sour cream, flour tortilla

Taken from www.food.com/recipe/new-mexican-green-chili-483137 (may not work)