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Chili Verde
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| 2# | pork butt or tenderloin, cubed |
| 6 gold or russet potatoes, cut into 1 inch pieces | |
| 32 oz | salsa verde |
| Italian seasoning 4 serranos | |
| 3 | jalapeños |
| 2 yellow chilis | |
| 6 | tomatillos |
Brown pork with seasoning. Puree chilis and salsa in blender. Put blender, potatoes, tomatillos in pan, cover a simmer, stirring occasionally, until tomatillos pop (60-90 min).
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