New Mexican Chile Verde

• 1/4 cups Oil
• 4 pounds Pork Butt, Trimmed And Cut Into 1 1/2 Inch Cubes
• 1 Tablespoon Salt, Divided
• 2 whole Onions, Chopped
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Dried Oregano
• 4 whole Garlic Cloves, Minced
• 2 whole Anaheim Peppers, Chopped
• 2 whole Poblano Peppers, Chopped
• 2 whole Jalapeno Peppers, Diced
• 1 pound Tomatillos, Cleaned And Chopped
• 2 whole Bay Leaves
• 1 bunch Cilantro, Chopped
• 3 Tablespoons Masa (corn Flour)
• 4 cups Water
• Pepper To Taste

1. Heat the oil in a large pot over medium-high heat.
2. Add the pork and 2 teaspoons of salt.
3. Brown the pork on all sides, stirring regularly.
4. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon of fat.
5. Add the onions, remaining salt, cumin, coriander and oregano.
6. Saute for 3-5 minutes.
7. Then add the garlic and peppers.
8. Saute another 3-5 minutes.
9. Add the chopped tomatillos, bay leaves and cilantro.
10. Toss the pork with the masa and add back to the pot.
11. Stir well.
12. Finally add the water.
13. Bring to a boil, then reduce the heat to low.
14. Cover and simmer for 3 hours, or until the pork is falling apart.
15. Take 2 forks the break the pork up even more.
16. Salt and pepper to taste.
17. Serve with limes wedges and green onions!

oil, salt, onions, ground cumin, ground coriander, oregano, garlic, anaheim peppers, peppers, peppers, bay leaves, cilantro, water, pepper

Taken from tastykitchen.com/recipes/main-courses/new-mexican-chile-verde/ (may not work)