Green Pork Chili

This is from Everyday Food magazine and is always a hit.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb  tomatillo, husked and washed
• 2  tablespoons olive oil
• 4  lbs  boneless country-style pork ribs, trimmed and cut into1/2-inch chunks
• 8  ounces  canned diced green chiles
• 1  tablespoon dried oregano
• 1  large onion, chopped
• 5  garlic cloves, crushed
• 2  jalapeno peppers, ribs and seeds removed finely chopped
• 1⁄3 cup  chopped fresh cilantro, plus leaves for garnish

Directions

1. In a blender, puree tomatillos until smooth; set aside.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
3. Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours. (To store, refrigerate for up to 3 days, or freeze for up to 3 months.).
4. Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.