Pork & Potato Green Chili

 

2 t canola oil

2 fresh New Mexico or Anaheim chiles-seeded, stemmed and chopped

1 med onion, chopped

1 1/4 lbs. boneless pork shoulder (Boston butt), cut into 1/2 inch cubes

1 1/2 lbs. russet potatoes, peeled and cut into 1/2 inch cubes

1 jar (16 oz) tomatillo salsa (salsa verde)

1/4 c chopped cilantro if desired

shredded pepper jack cheese for topping if desired

In a Dutch oven or large saucepan, heat oil over medium-high. Add the chiles and onion and cook, stirring softened, 5 minutes.  Add the pork; season with salt and pepper and cook, stirring often, until browned, 5 minutes.

Add the potatoes, salsa and 2 c water; bring to boil. Reduce heat to medium, partially cover and simmer, stirring occasionally until the pork is tender, about 40 minutes.

Garnish with cheese and cilantro if desired.