The first thing to be done is to remove the husks from tomatillos and rinse them well. Then one should take a baking sheet which has foil lining and place the tomatillos which have been cut in half with 5 unpeeled garlic cloves.
These tomatillos have to be placed under a broiler for duration of 5-7 minutes in order to blacken the skin a little. In case a person wants more chili in this dish other than the ones listed in the ingredients then they can use canned green chilies or roast some fresh ones. The tomatillos then need to go in to the blender with their skin intact along with the roasted garlic cloves and chopped jalapeno, chilies, cilantro. All these ingredients need to be finely chopped and hence the blender. Meanwhile the pork pieces need to be seasoned with salt and pepper. A heavy bottomed skillet should be used to brown these pieces of pork in olive oil. With a spoon or tongs this pork should then be removed from the skillet. The onions and garlic should then be cooked in the same skillet for extra flavor for about 5 minute. This should be followed by oregano, tomatillo chile Verde sauce, chicken stock, onions, ground cloves with a bit of salt and pepper.
This whole preparation needs a big skillet and if not that then one can use a soup pot. This preparation should be kept to simmer for about 2 ½ to 3 hours. This dish is generally served with fresh tortillas or Spanish rice.
Dinner or Lunch