Chili Verde

2-3 tablespoons olive oil
2 pounds pork sirloin roast, rinsed, trimmed, and cubed
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 large onion, minced
5-6 cloves garlic, minced or pressed
1 1/2 pounds tomatillos, husked and quartered or halved
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired
1/2 bunch cilantro, coarsely chopped
4 cups chicken broth
1 1/2 teaspoons cumin
2-3 tablespoons sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat. Add the pork cubes and season with 1 teaspoon salt and 1/4 teaspoon pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender and fragrant.
2. While onions are sauteeing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make the sauce easy to blend.
3. Pour the tomatillo mixture over the pork and add chicken broth, salt, pepper, cumin, and sugar. Simmer for 30 minutes to 1 hour, depending on the consistency you want. You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached. Just be sure to still frequently to avoid scorching.

To make green enchilada sauce, omit the pork.

This can be cooked in a slow cooker all day on low.

After the pork is cooked, all ingredients can be combined and frozen. When ready to cook, place in slow cooker and cook on low for 9-10 hours.

Serve in flour tortillas for Pork Tacos with Chili Verde