Pork Tacos with chile verde

When I first made this recipe, I wasn't a huge fan. I stuck the leftovers in a ziplock and stuck them in the freezer. We've been trying to cut back on our grocery bill this year, so I have been trying to use up leftovers and do more pantry meals. I saw this one night when I was trying to figure out dinner and decided to heat it up. You guys, It was amazing!!!! I think because it had a chance for the flavors to meld it was so much better. So my advice would be to make this the day ahead and then heat it up or freeze it!

From Our Best Bites (I love their cookbook!)

3 T olive oil

2 lbs pork sirloin roast (If I remember right, I couldn't find this cut at my grocery store so I used pork chops and chopped them into 1/2 in cubes)

2 1/2 t kosher salt divided

1/2 teaspoon black pepper, divided

1 large onion minced

5-6 cloves garlic minced

1 1/2 lb tomatillos quartered

2 green peppers

1-2 jalapeños

1/2 bunch cilantro

4 C chicken broth

1 1/2 tsp cumin

2-3 T sugar

corn tortillas plus oil for frying

sour cream, monterey jack cheese, diced onion and jalapeño, cilantro and avocado for toppings

1. In a large saucepan or stockpot, heat olive oil over medium heat. Add the pork cubes and season with 1 tsp salt and 1/4 tsp pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender and fragrant.

2. While onions are sautéing, combine tomatillos, green peppers, jalapeño, and cilantro in your blender. Process until smooth; you may have to do it in batches and or add some chicken broth to make the sauce easy to blend.

3. Pour Tomatillo mixture over the pork and add chicken broth, salt, pepper, cumin and sugar. Simmer for 30 minutes to 1 hour spending on the consistency you want. 

4. Add about 1/2-1 in of canola in a cast iron skillet and turn to high. When it is hot, add corn tortillas and fry for about 10-20 sec per side. Then we topped the tacos with shredded cheese, sour cream, avocado, diced onion, jalapeños and cilantro.