Pork Chili Verde (Chile Verde)

Ingredients

• 1.5 pounds pork tenderloin
• 500 grams tomatillos
• 3 each green chiles
• 2 medium onion
• 4 cloves garlic
• 1 bunch cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 cups chicken broth
• 1 each jalapeno

Instructions

1. 1Preheat the oven to 425°F (220°C). Arrange the tomatillos and green chiles on a baking sheet and roast until they start to char, about 20-25 minutes.
2. 2While the tomatillos and chiles are roasting, season the pork tenderloin with salt, pepper, and cumin. Heat olive oil in a large pot over medium-high heat and brown the pork on all sides.
3. 3Remove the pork from the pot and set aside. In the same pot, add more olive oil if needed and sauté the onions and garlic until translucent.
4. 4Add the roasted tomatillos, green chiles, and jalapeno to the pot with the onions and garlic. Cook for a few minutes, then blend the mixture until smooth using an immersion blender or regular blender.
5. 5Cut the pork into chunks and return it to the pot. Add the chicken broth, oregano, and half of the cilantro, finely chopped. Bring to a simmer and cook, covered, for about 45 minutes or until the pork is tender.
6. 6Uncover, add lime juice, and adjust seasonings to taste. Continue to simmer for an additional 10 minutes to allow the flavors to meld.
7. 7Serve hot, garnished with the remaining cilantro and accompanied by a side of your choice, following Mediterranean dietary principles.