there's a first time for everything

I tried a new recipe today, and it was definitely a keeper: Green Pork Chili from the October issue of Everyday Food. It was my first time working with tomatillos! I know, I can't believe it, either. (I think it was one of the factors in my deciding to try this one, I had to rectify that situation.)

It turns out, tomatillos are not difficult at all, despite their slightly intimidating appearance. I just peeled off the papery husk, cut them in half, and dropped them in the blender.

Now, my blender is not a heavyweight. (So, so jealous of Hannah's.) At first, it did not like the tomatillos at all. But after a few pulses, it eventually came around and then, in seconds, I had a lovely purée.

I forgot to take a photo of the finished product. I attribute that to the many distractions I am faced with while cooking. Namely, this dog, who cannot stray even a few inches from my side if meat is in any way involved. And, of course, Eva, who has so many "needs" I can't even count them. So you're just going to have to trust me on this one, it is delicious.

Green Pork Chili
serves 8

1 pound tomatillos (husks removed), washed
2 T. olive oil
4 pounds boneless country-style pork ribs, trimmed and cut into 1" chunks
coarse salt and ground pepper
2 4-oz. cans diced green chiles
1 T. dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers, ribs and seeds removed for less heat (I used one because that's all I had)
1/3 c. chopped fresh cilantro (I forgot it)
shredded cheddar and lime wedges for serving

In a blender, purée tomatillos until smooth; set aside.

In a 5-quart Dutch oven or heavy pot, heat oil over med. high heat. Season pork with salt and pepper. Working in batches, brown pork, 6-8 minutes per batch.

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.)

Just before serving, stir in chopped cilantro; serve chili with grated cheddar and lime wedges.

(It was more watery than I was expecting, so I served it over cooked rice. Yum.)