Chile Verde Tortillas

Ingredients

• Cooking spray
• 12 tomatillos, husked and rinsed
• 1 jalapeno peppers
• 1 large poblano peppers
• 1 large yellow onions, quartered
• 2 garlic cloves
• 1 tablespoons vegetable oil
• 2 pounds boneless pork shoulder, cut into bite sized chunks
• salt and pepper to taste
• Monterey jack cheese, shredded
• Coleslaw, no sauce
• La Cocina 6" Corn Tortillas
• Lime

Directions

1. Spray large baking sheet with nonstick cooking spray.
2. Deseed peppers. Cut peppers and tomatillos in half and place on the baking sheet. Broil on high for 10-15 minutes, flipping once.
3. Remove from oven and cover with foil. Let rest for 10 minutes. Remove burnt skin, but keep dark skin for flavour.
4. Transfer tomatillos and peppers into blender. Add onions and garlic and blend until smooth. Set aside.
5. Heat vegetable oil in large pot over medium-high heat. Brown pork until cooked through, seasoning generously with salt and pepper.
6. Add tomatillo and pepper mixture and stir well. Cover and reduce heat to low. Simmer and cook for 2 1/2-3 hours, until pork is tender.
7. Assemble and serve as follows: Place a tortilla in pan over low heat. Sprinkle with cheese. Add Chile Verde mixture. Top with coleslaw and a squeeze of lime.
8. Serve and enjoy!