Pork Tacos with Chili Verde

Another one of Zach's favorites!

2-3 Tbsp extra-virgin olive oil
2 lb pork sirloin roast, rinse, trimmed of fat, & cut into 1/2" cubes
2 1/2 salt, divided
1/2 tsp black pepper, divided
1 lg onion
5-6 cloves garlic, minced or pressed
1 1/2 lb tomatillos, husked and quaretered
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1/2 bunch cilantro, coursely chopped
4 cups chicken broth
1 1/2 tsp cumin
2-3 tbsp sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat.  Add the pork cubes and season with 1 tsp salt and 1/4 tsp pepper. Add onion and garlic.  Cook, stirring frequently, until everything is tender and fragrant.

2. While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender.  Process until smooth; you may have to do it in baches and/or add some chicken broth to make the sauce easy to blend.

3. Pour the tomatillos mixture over the pork and add chicken broth, salt, pepper, cumin and sugar.  Simmer for 30 minutes to 1 hour, depending on the consistency you want.  You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached.  Just be sure to stir frequently to avoid scorching.

4.  Serve in flour tortillas with guacamole and pico de gallo.

**Slow cooker instructions:  combine sauteed pork, onions garlic, tomatillo mixture and chicken broth in slow cooker and cook on low all day until desired consistency!!