Pork Chili Verde

This is another great pork recipe that will feed the family for days plus some in the freezer. It's great for burritos, tacos, quesadillas, or even nachos! I cook it up and save it in single dinner serving sized containers in the freezer, it can be pulled out in the morning to thaw and heated quickly for a delicious dinner.

Pork Chili Verde

• 2 to 3 lbs boneless pork loin, cut into 2 inch cubes
• 6 large tomatillos, chopped
• 3 large ancho chili peppers, diced
• 2 large yellow onions, chopped
• 2 large jalapeno peppers, seeded and chopped
• 1 bunch fresh cilantro, chopped
• 4 to 5 fresh garlic cloves, minced
• 1 and 1/2 tsp chili powder
• 2 bay leaves
• salt and pepper
• garlic powder
• flour, for dredging (about a cup or so)
• 1/4 cup vegetable oil
• 4 cups beef broth

    Cut pork loin into cubes, season well with salt, pepper and garlic powder, place in a gallon size baggie, add flour and shake until well coated. Heat oil in a medium frying pan and brown cubes on all sides, being careful not to burn, transfer with a slotted spoon into a large wide soup pot.
    Discard remaining fat and oil from frying pan, add onion and jalapeno peppers and cook down until onion is soft and somewhat transparent, about 5 minutes. Add ancho chili peppers, cook another 2 to 3 minutes, then add garlic and cook another 1 to 3 minutes.
   Place the cooked veggies in soup pot with pork, add beef  broth, cilantro, chili powder, bay leaves and stir until well blended. Bring to a boil then turn heat to low and simmer 2 to 3 hours uncovered or until pork is tender and can be broken down into small shreds.