the best green chile pork... ever

How To Make the best green chile pork... ever

• Step 1
  You can cut the meat into 1 inch cubes before seasoning/cooking. Then it's already bite sized. OR if you want it to be more like a braised chunk of meat, you can leave the pieces bigger. The rub: combine all ingredients in a bowl and toss with fingers. Then rub generously all over the meat and let sit in the fridge for the night. You can do it just before cooking if you don't have time to wait all night too, it just tastes better if it can get absorbed.
• Step 2
  The next morning, brown the meat in a medium high pan (a big one) for about 3-5 minutes per side in batches until you can no longer see pink anywhere on the outside. Put all meat in a large bowl to the side.
• Step 3
  Then to a stock pot, melt 2 Tbsp of butter and drop in chopped onions and all of the tomatillo salsa, tomatoes and green chiles. Once it's bubbly, add in the seasonings/spices and mix.
• Step 4
  After it all gets nice and hot and bubbly again, add the meat to the stock pot and let it come back up to medium heat. Cover and reduce heat to medium/low.
• Step 5
  Let it sit covered for about 1.5 hours, then stir and taste the chili seasonings, add more of any seasoning if you like. Then chop (very very small) the serrano peppers and drop them in. Let it cook covered for another hour, stirring once or twice after 45 minutes.
• 
  Step 6
  After this it should be so tender that a fork makes each bite-sized piece fall apart. If not, cover and let it cook for another 20 -30minutes. If it's done, add most of the cilantro. Then if you want, garnish with more cilantro and you can serve it!
• 
  Step 7
  I serve this over refried beans (mixed with a large scoop of the chili or salsa) with large warm flour tortillas on the side. This makes great leftovers if you have any ;)
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!