4 lbs pork cut into small cubes
2 C chopped green chiles (either canned or fresh roasted new mexico hatch chiles)
1/2 C water (and more if needed)
1/2 t salt
1/8 C sugar
Place all ingredients into a large pot and cook over medium low to low heat for 4 hours. Stirring often to make sure there is always liquid, adding small amounts when necessary. Done when pork is tender, but still maintains shape. Adjust seasonings to taste.
**Shout out to Mizti for this great family fave! You are always a source of delicious and beautiful food!
**Great for burritos or enchiladas. Absolutely amazing in a burrito with cheese, and this Tomatillo Sauce over top.
**I'd be interested to see how much the taste would change if I added a lot more sugar...hmm.
**My sisters in law that have lived in New Mexico have always brought me bags of green chilies in late August that have been roasted and steamed. And I spend a few hours peeling and taking the seeds out and bagging them up for the freezer. That way in the middle of the winter we can have awesome mexican food with amazing flavors. But now (August 24th) Harmon's in Orem is roasting hatch green chilies! Wahoo, or you can just use canned and be perfectly happy!
I can't wait to try this! Looks delish! I was so happy to see that you posted again!
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