Chile Verde

Ingredients

• 1 tablespoon canola oil
• 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 4 cups chopped onion
• 2 pounds small tomatillos, husks and stems removed and quartered
• 1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
• 6 garlic cloves, chopped
• 3 cups water
• 1 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano

Preparation

1. Heat canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and sauté 5 minutes, browning on all sides. Remove pork from the pan.
2. Add onion, tomatillos, chiles, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook 2 hours or until pork is tender, stirring occasionally.