Green chili with pork

Ingredients:

• 1 kg boneless pork shoulder, cut into 2.5 cm cubes.
• 2 red onions, chopped
• 450 g of physalis, peeled, washed and cut in half
• 3 jalapeño peppers, stemmed, seeded and halved
• 2 cloves of garlic
• 4 tbsp. l. rapeseed oil
• 5 cups chicken broth
• 1 cup chopped fresh cilantro leaves
• 10 wheat tortillas, warmed

Preparation:

1. Preheat oven to 200°C.
2. In a large bowl, combine the onion, tomatillo, jalapeño, and garlic with 1 tablespoon of olive oil and spread on a baking sheet. Bake until the vegetables are tender and charred, about 20-30 minutes, stirring twice halfway through.
3. Meanwhile, heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork in batches until golden brown. Then, transfer the browned pork to a Dutch oven and pour in the chicken broth. Add the roasted vegetables, cover the Dutch oven, and place in the oven. Bake until the pork is very tender, about 1 hour and 30 minutes.
4. While the pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season with salt and pepper to taste. Serve with warm flour tortillas.
   
   Recipe Green chili (no beans) with tomatillo salsa.