Green Pork Chili Stew
Adapted from Bobby Flay’s food network recipe

Ingredients:
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
*Husked means to remove the outer layer aof the tomatillos
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
1 tablespoon olive oil
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
4 cups chicken stock
1 cup chicken broth
Salt
Pepper
10 flour tortillas, warmed

Preparation:
Preheat Oven to 400 Degrees
Place onions, tomatillos, jalapenos, garlic and olive oil in bowl and toss to coat everything
Pour above contents on baking sheet; Bake for 20-30 mins; Stir a couple of times between roasting
While vegetables are roasting, heat dutch oven and canola oil over medium high heat
Cut pork shoulder into 1 in cubes
Brown pork in small batches
When all pork is browned, place back in dutch oven; Do not drain canola oil
Add chicken stock and broth along with all vegetables to the pot
Add Salt and Pepper to taste
Cover and place in oven for 1 1/2 hours
Serve with warm tortillas