Pork Chili Verde

• 4 - 5 lbs pounds pork loin, cut into 2-inch cubes
• 1 teaspoon salt (or to taste)
• 1/2 to 1 teaspoon freshly ground black pepper
• 1/4 to 1/3 cup flour
• 1/4 cup canola oil
• 3 onions, chopped (Texas sweet onions ok)
• 2 green bell peppers roughly chopped
• 4 Hatch chilies (roasted and skinned) (must be Hatch)
• 3 jalapenos, seeded and chopped
• 3 garlic cloves chopped
• 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 Tbsp coriander, ground stuff okay
• 2 bay leaves
• 1 bunch cilantro, chopped
• 4 cups chicken stock
• 2 avocados
• 1 pint Mexican crema (or sour cream if you must)

1. Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
2. Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
3. Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
4. Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
5. Serve over rice and top with avocado slices and crema.
6. Yield: 6 to 8 servings