CHILI VERDE

5 lbs pork shoulder, trimmed of as much fat as possible, cut into bite size pieces.
oil or shortening
1-1/2 lbs tomatillos (about 13 medium)
2 fresh green poblano chilies, stemmed and cut in half.
5 or 6 fresh jalapeno peppers, stemmed and cut in half.
2 medium tomatoes, cut in half.
3 T. granulated garlic or fresh garlic to taste
2-1/2 T. cumin
salt to taste
1/2 cup masa harina
Tortillas

In large skillet or Dutch oven, cook pork, medium heat until golden brown and cooked through, 15-20 minutes, add a bit of oil or shortening as needed to keep meat from sticking. Most of the moisture should be cooked away.

Remove husks from the tomatillos and discard. Wash tomatillos and cut in half. Combine tomatillos, chilies, jalapenos, and tomatoes in a large saucepan. Cover with water and simmer until tender. Remove from the heat and puree in a blender or food processor.

When pork is cooked, add garlic, cumin and salt. Stir to combine, scraping up any brown particles from bottom of skillet. Add pureed vegetables and stir well.

Mix masa harina with 1/2 to 3/4 cup cold water. Stir masa harina mixture into pork. The result should be thicker than beef stew. If too thin, add more masa mixed with cold water; if too thick, add hot water. Bring the mixture to a boil and simmer until gravy is thickened about 10 minutes.