You asked for it, here it is. I love this in the autumn – tomatillos are in season and the salsa gives it a bright, clean flavor. Kick it up with as many jalepenos as you like. Please resist the urge to use canned salsa verde. It will not taste even remotely like this dish.

Pork Chili Verde

1-2 lbs pork shoulder cut into 1 inch cubes

Onion, coarsely chopped

1 carrot, coarsely chopped

3 garlic cloves, diced

16 very small new potatoes (I like the multi-colored ones) OR 1 large russet, chopped bite size 

1 cup each frozen peas and corn

1 cup chicken stock

1 cup reserved tomatillo cooking water

Chili Verde Salsa

8 large tomatillos, husks removed, rinsed well.

1 poblano pepper, seeds and white parts removed

1 jalepeno pepper, seeds white part removed (optional)

4 cloves garlic

Half an onion, coarsely chopped

Salt to taste

Large bunch cilantro (with stems)

To make salsa

Put tomatillos, peppers, garlic and onion in boiling water.  Cook until tomatillos are soft, about 15-20 minutes.  Remove veggies from water and let cool.  Reserve cooking water. When cooled, put veggies and cilantro in food processor with a ladle or two of cooled cooking water.  Pulse and then process until smooth.  Add more water if it’s too thick. It should be the consistency of dipping salsa.  Salt to taste. Set aside.

Assemble the stew

Add pork chunks to dutch oven or large cast iron pot on medium high with a bit of olive oil.  Brown well.  Add onion and carrot, saute 3 minutes.  Add garlic, cook a minute longer.  Add chicken stock and one cup reserved tomatillo cooking water.  This should about cover the pork/veggie mixture.  Bring to a boil then reduce to very low simmer and cover.  Simmer on very low (a few bubbles now and then) for 1.5 hours. Liquid should have reduced by about half.  If it gets too low, add more chicken stock and reserved cooking water.

Add potatoes and 2 cups tomatillo salsa.  Cook 30 minutes longer or until potatoes are tender.  Add peas and corn and cook 5 more minutes on low heat.  Correct seasonings.

Serve with warm tortillas and grated cotija cheese. Best with cerveza, but a hearty red wine works too.

Serves 4.