Lamblane

5tbs - Olive oil
5lbs - Boneless Pork Roast or Thick Pork Chops
2- Cloves Garlic
1 tbs - Salt
1 tbs - Pepper

2.5lbs - Tomatillos
2 - 14oz. cans Chicken stock
3 - 8oz. cans Green chilli's
3 - cups Yellow onions

Trim fat off pork. Cut pork into3/4" to 1" cubes.
Chop onions into 1/2"pieces.

Toss oil, pork, 1/2 of the onions, pressed garlic, salt and pepper in large bowl. Divide into 5 portions.

Preheat large heavy skillet with a little extra olive oil. The idea is to sear and brown the pork. If you try and put too much pork mix into the pan, it will cool too quickly and the pork won't sear. Once the pan is very hot, add a portion of pork mixture. Toss and sear until the pork is a light brown on the outside. Don't worry about cooking the pork all the way though. That will happen when we slow cook it. repeat with all the portions.

Clean and cut up Tomatillos. Ideally the tomatillos will be cut into 1/2" pieces.
Cut green chillis into 1/2" squares.

Place remaining ingredients and seared pork into a crock pot or a large heavy pot. Simmer on low heat till pork is very tender (about 2 hours)

Chilli Verde (green chilli) is a traditional stew of pork spiced with green chilli's. It's the foundation of many Mexican dishes like enchiladas and burritos. There are a number of ways to serve this dish:

• Plain in a bowl with warm flower tortilla's
• Over rice
• In a Burrito

Some people like to put cheddar cheese and or sour cream on their Chilli Verde

Source
Judy Lamb

Contributed by:
Jim Lamb