Chile Verde with Nopalitos

Chile verde served with flour tortillas and yellow rice.

Ingredients:

• 2 TB vegetable oil
• 1 1/4 pounds pork loin cut in 1 inch cubes
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 3 fresh jalapeno chiles, seeded and chopped
• 2 cups drained tomatillos
• 2/3 cup vegetable stock
• 11 oz jar nopalitos, drained
• salt and ground black pepper

Directions:

• Heat the oil in a large saucepan.
• add the pork cubes and cook over high heat, turning several times, until browned all over.
• Add the onion and garlic and saute gently until soft, then stir in the oregano and chopped jalapenos.
• Cook for 2 more minutes.
• Transfer the canned tomatillos to a blender, add the stock and process until smooth.
• Add to the pork mixture, cover and cook for 30 minutes.
• Meanwhile soak the nopalitos in cold water for 10 minutes.
• Drain, then add to the pork and continue cooking for about 10 minutes or until the pork is cooked through and tender.
• Season the mixture with salt (although, I found this wasn't necessary even after soaking the nopalitos because they were so salty) and freshly ground black pepper.