PORK CHILE VERDE WITH RED CHILE SALSA

Pork Chile Verde with Red CHile SAlsa image

Number Of Ingredients 14

1 bunch green onions
1 1/2 cups cilantro
6 cloves garlic cloves
4 - 4 1/2 pounds Boston Butt roast cut in l l/2" pieces
1 onion chopped
1 tablespoon cumin
3/4 or more cup Mild Hatch chiles
2 teaspoons oregano Mexican
1 pound Yukon Gold Potatoes
1 tablespoon olive oil
2 ounces coarsely torn seeded, dried ancho chiles
3 cloves garlic
2 tablespoons honey
1/4 teaspoons cinnamon

Steps:

Puree 2 cups chicken broth, 1/4 tomatillos, green onions, cilantro with stems and garlic in blender. Set aside. Salt and pepper pork and brown well in batches. Pour off all fat but 1 T and add onion to pot and saute. Add cumin and remaining tomatillos and cook till tender. Return pork to pot and add reserved salsa, chiles and oregano. Cover and simmer about 2 hours. Add potatoes to pork. thin with remaining broth if needed. SALSA Heat oil in skillet and add chiles and fry till fragrant and turn a light orange. Cool. Saute garlic and add 1 c water and puree garlic chile mixture honey and cinnamon, adding more water to thin if necessary