Hatch Chile Pork Chile Verde

Ingredients:

• 2 lbs Swift Hatch Chile Seasoned Boneless Pork Shoulder Butt, cut into 1½-inch pieces
• 2 Tbsp vegetable oil
• 1 yellow onion, diced
• 2 tsp kosher salt
• 2 tsp dried oregano, Mexican preferred
• 2 tsp ground cumin
• 10 tomatillos, fresh
• 1 jalapeno peppers, seeded
• 1 poblano chile pepper, seeded
• 6 cloves garlic, peeled
• 1/2 cup cilantro leaves, packed
• 1 bay leaf
• 2 1/2 cups chicken stock
• 1 1/2 lbs Yukon Gold potatoes, cut to 1 – 1½-inch chunks, optional
• Salt, to taste as needed
• 1/2 cup sour cream
• chopped fresh cilantro, for garnish, optional

Directions:

1. Heat vegetable oil in a large pot over high heat until very hot. Add the Swift Hatch Chile Seasoned Boneless Pork Shoulder Butt pieces in a single layer, leaving space between them. Sear for 3–5 minutes, turning with tongs until browned on all sides. Work in batches as needed.
2. Return all the browned pork to the pot and add the onion. Cook for 3–5 minutes, until soft and translucent. Add the oregano and cumin, stirring until fragrant. Reduce heat to low.
3. Remove the husks from the tomatillos, rinse away any sticky residue and cut into quarters. Add the tomatillos, garlic, jalapeño, poblano, cilantro and chicken stock to a blender or food processor. Blend until smooth.
4. Pour the tomatillo mixture into the pot with the pork and add the bay leaf. If using potatoes, add them now along with freshly ground black pepper. Add additional chicken stock as needed so the potatoes are covered. Cover and bring to a simmer.
5. Simmer for 1½–2 hours, or until the pork and potatoes are tender. Taste and season with salt and additional black pepper as needed.
6. Serve warm with sour cream and fresh cilantro, if desired.