Just a tip, I make this for all my Super Bowl parties.
Ingredients:1 T olive oil
1.5 pounds cubed pork stew meat or chicken (I use boneless skinless chicken breasts)
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted New Mexico chiles
1.4 oz fire roasted tomatoes, with juice
1.5 c tomatillo salsa (you can buy store bought or make your own below)
2 c chicken broth
0.5 t dried oregano
pinch ground cloves
8 large tomatillos, husk removed, cored
4 garlic cloves
2 c water
2 roasted jalapenos, skins removed
Place in blender and puree. Use as tomatillo salsa above. This will make more than called for. If your pot will allow it, use it all.
Directions:In a Dutch oven, heat the olive oil over medium-high heat. Season the pork or chicken with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the meat and set aside. Reduce heat to medium, and add the onions. Cook until the onion is translucent, about 5 minutes.
Return the meat to the pot, add the garlic and green chiles, diced tomatoes and juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium high heat, then reduce heat to medium low, cover and simmer 20 minutes.
With a hand-held blender, blend a small amount of the soup until smooth. You don't want to blend all of the vegetables; just enough until the soup is somewhat thickened. To further thicken the soup, add up to one tablespoon cornmeal or masa . Continue to simmer at least 35 minutes more. Remove the chicken and shred, then return to the pot. Eat with corn tortillas. These are amazing!
This can also be made in the crockpot. When I do so, I omit the oil, and I don't pre-cook the onions or meat. I throw everything else as described in the crock pot and cook it on high for 4 hours or on medium/low for 6 hours.