Pulled Pork Braised in Tomatillo Green Chile

Don't be fooled by the name. Tomatillos pair well with tomatoes, but by no means are they similar. Tomatillos are a mix between a tomato and an eggplant in consistency, and are sometimes a bit sweet and sometimes a bit sour.

2 Tbsp olive oil
3 lb. boneless pork butt or shoulder
1 large onion, chopped
1 jalapeño pepper, minced
1 red chili pepper, minced
4 cloves garlic
2 Tbsp chili powder
1 tsp cumin powder
1 tsp dried oregano
6 tomatillos, husked, rinsed and coarsely chopped
4 small tomatoes, coarsely chopped
1 quart chicken broth
Fresh cilantro leaves
2-3 limes, quartered
10-12 flour tortillas

Preheat oven to 375F.  Heat oil in a large Dutch oven.  Brown the  pork roast until all sides are nicely browned.  Remove pork to a plate.  Add the Onion and peppers to the Dutch oven and cook for about 6-8 minutes, until the onion begins to soften and brown.  Add the garlic and spices, and cook another two minutes.  Add the tomatillos and tomatoes and cook five minutes, until the tomatillos begin to soften.  Salt and pepper to taste.

Add the broth and then nestle the pork into the mixture in the Dutch oven.  Add a bit more water if necessary to bring the liquid to just under the top of the pork roast. Bring mixture to a boil, stir to mix a bit , cover pot and place in oven.  Bake for an hour.  Remove from oven, turn roast over in liquid, recover and bake another hour. Pork should be cooked enough to separate easily with a fork.

Remove the roast from the braising liquid and carefully pull pork apart with two forks.  Stir tomatillo chili well and ladle into serving bowls.  Top chili with pulled pork and fresh cilantro leaves.  Serve with lime quarters and tortillas.

Serves six to eight.