Get the Dutch oven nice and hot, add oil and sear the pork until golden brown. Remove the pork, but keep the oil and pork yumminess.
Cook the onions and garlic in the Dutch oven until the onions are tender. Add salt, pepper and cumin.
Return the pork to the pot and add chicken broth to cover (4 cups is a guess) and allow to simmer.
Clean and husk the tomatillos and puree them in a blender. Add tomatillos, chilies, peppers and remaining ingredients to the Dutch oven.
Allow to simmer for at least 45 more minutes.
TIPS:
* Easy on the chicken broth flavor. Add less broth and replace with an appropriate beer. Use vegetable stock (saved water from boiled potatos)
| Cook Time: | 4 Hrs |
|---|---|
| Method: | Dutch Oven |
| Serves: | Many |
|---|---|
| Rating: | Very Good |
| Source: | Various |
|---|---|
| Date: | Nov, 2015 |