Ingredients
1 pound tomatillos (husks removed), washed
2 tablespoons olive oil
4 pounds boneless country-style pork ribs, trimmed and cut into 1/2-inch chunks
Coarse salt and ground pepper
2 cans (4 ounces each) diced green chiles
1 tablespoon dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers (ribs and seeds removed for less heat, if desired), finely chopped
1/3 cup chopped fresh cilantro, plus leaves for garnish
Shredded cheddar and lime wedges, for serving
Preparation
In a blender, puree tomatillos until smooth; set aside.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours.
Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.
