PORK STUFFED ANAHEIM CHILES

Pork Stuffed Anaheim Chiles

4 lbs boneless pork shoulder trimmed and cut into 2 inch squares
1 tbsp coarse salt
12 large Anaheim chiles
3 ½ cups grated Monterey cheese
Fresh cilantro
Flour tortillas

Place pork in large heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is browned, about 1/1/2 hours, (when water has evaporated, pork will brown in its own fat). Set aside.

Blacken and peel, split and seed chiles.

Preheat over 275 degrees

Spread 2 tbsp cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tbsp tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with Cilantro and remaining tomatillo sauce.

Quick Tomatillo Sauce

10 green tomatillos, husked and washed
½ small onion, chopped
2 jalapeno peppers, chopped
6 sprigs fresh cilantro
1 ½ tsp coarse salt

Put tomatillos in a medium saucepan, cover with water by 1 inch. Bring to a boil, reduce to simmer. Cook 4 minutes. Drain, reserving ½ cup cooking liquid.

Process tomatillos, onions, jalapenos, cilantro, and salt and ¼ cup cooking liquid in a blender until a slightly thick chunky sauce forms, adding more liquid as needed. Refrigerate up to 3 days.