Chili Verde

• 1 tablespoon oil
• 2 lbs pork tenderloin, cut into 1-inch cubes
• 1 12 teaspoons salt
• 14 teaspoon pepper
• 14 cup flour
• 4 cups onions, chopped
• 2 lbs tomatillos, husks and stems removed and quartered
• 1 lb anaheim chili, cut into 1-inch pieces (about 4 medium)
• 6 garlic cloves, chopped
• 3 cups water
• 1 cup cilantro, chopped
• 1 teaspoon cumin
• 12 teaspoon oregano

1. Heat canola oil in a stockpot over medium-high heat.
2. Sprinkle the pork evenly with salt and pepper.
3. Place flour in a large zip-top plastic bag.
4. Add pork to bag; seal.
5. Shake to coat.
6. Add pork to pan, and saute 5 minutes, browning on all sides.
7. Remove pork from the pan.
8. Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender.
9. Add pork, water, and remaining ingredients to pan; bring to a simmer.
10. Cook 2 hours or until pork is tender, stirring occasionally.

oil, pork tenderloin, salt, pepper, flour, onions, anaheim chili, garlic, water, cilantro, cumin, oregano

Taken from www.food.com/recipe/chili-verde-140450 (may not work)