Pork Chile Verde (GF)

Combine the seasoning mix together. Toss together with the cubed pork and mix well to coat the pork.

Sear the pork in small batched to just cover the bottom of the pot. As the pork sears/browns, turn the pieces to brown on all sides.

Once the first batch is seared remove form the pot. Continue seararing the pork in batches until all pieces have been seared.

Preheat oven to 350° with rack in the center of the oven.

Over a medium heat, add the Onions to the pot and cook until they are beginning to become translucent.

Add the diced jalapenos and continue to cook for a minute longer.

Turn the heat up to high allowing the pot to increase in temperature. Deglaze the pot with water, scraping the bottom to release any fond (brown bits in the pot). A hot pot and cold water will allow the brown bits to release form the pot.

Once the bottom of the pot is scraped clean. Add the Charred Tomatillo Salsa. Stir to incorporate.

Bring the sauce to a simmer.

Add the reserved seared cubed pork. Stir to incorporate.

Bring to a boil. Cover and put into the oven.

Cook for 1 1/2 hours and check for tenderness. Most likely, the Chile Verde will go a full 2 hours.

Once removed from the oven, skim the fat from the top and discard.