Chili Verde For Burritos

1. 1

   Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.

2. 2

   Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.

3. 3

   Add onion to pan and cook until lightly browned and add garlic.

4. 4

   While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.

5. 5

   When onions and garlic are done, add tomatillo mixture to pan.

6. 6

   Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.

7. 7

   Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.

8. 8

   Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.

9. 9

   Make burritos with the condiments you and your family prefer.

* Per serving · 4 servings · Values may vary.