Pork in Green Salsa

I simply love this dish. It is so delicious and savory with just a little spice. When I have time I make it with some fresh Homemade Flour Tortillas so that I can scoop up any left over sauce left on my plate.

Ingredients:

2 lbs. Pork Butt Roast

1 lb. Tomatillos

2 Bay Leaf

2 Anaheim Peppers

1/2 Medium Onion

1/2 tsp Dried Oregano

2-3 Garlic Cloves

1 Cup Water

Salt and Pepper

Vegetable Oil

Here is the Star ingredient for the sauce. At the grocery store they are still wrapped in their leaves. But when you bring them home remove the surrounding leaf and give them a nice wash. 

I use the Fiesta brand Oregano and Bay Leaf. The Anaheim Peppers are the long, green, thin Peppers.

Add a little vegetable oil to a large pan over medium heat. 

Brown the meat and and add some salt and pepper. 

Stir occasionally. 

Brown meat for about 8 to 10 minutes and brown on all sides.
Cover and set aside.

Next,Warm up a comal (griddle) over medium heat  add chilies, tomatillos, garlic and onion.

Let them hang out and get nice and roasted on all sides.

Peel garlic....

Place garlic, chilies, tomatillos and onion in a container and let them rest under some foil for about 8 to 10 minutes.

Once the chilies have rested for awhile, cut in half and remove all the seeds.

Place unseeded chilies, peeled garlic, tomatillos, onions and oregano in blender and pulse a few times until they get all nice and saucy. (I also added about 1 or 2 tsp. of Knorr Chicken flavor bullion just to add a little extra flavor. habit, sorry...)

Pour sauce over pork.

 Add 2 Bay leaves and simmer for about 20 minutes.

Buen Provecho!!