New Mexican Green Chili

From: The All New Good Housekeeping Cookbook

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 1  bunch cilantro
• 3  garlic cloves, chopped
• 1 1⁄2 teaspoons salt
• 2  lbs boneless pork shoulder, trimmed and cut into 3/4 inch pieces
• 2  medium onions, chopped
• 3  serrano chilies or 3  jalapeno chiles, seeded and finely chopped
• 1  teaspoon ground cumin
• 1⁄4 teaspoon ground pepper
• 2  lbs  tomatillos, husked, rinsedl, and cut quarters
• 4  poblano chiles or 2  green peppers, roasted, seeded, and cut into 1-inch pieces
• 1 (15 1/4-16 ounce) can whole kernel corn, drained
•  sour cream (optional)
•  flour tortilla, warmed (optional)

Directions

1. Preheat oven to 325 degrees.
2. Chop cilantro leaves and stems, 1/2 cup. Reserve a 1/4 cup for garnish.
3. Mash chopped garlic and salt, to paste, put into 5-quart Dutch oven.
4. Add pork,onions,serranos,cilantro leaves and stems, cumin,cayenne pepper; toss to combine.
5. Cover and bake 1 hour.
6. After an hour, stir in tomatillos and roasted poblanos.
7. Cover and bake until pork is tender, about 1 1/2 to 2 hours more.
8. Skim off fat and discard.
9. Stir in corn and heat thourgh.
10. Sprinkle with reserved cilantro and serve with sour cream and tortillas.