Real Food Recipes- Everything Green Chili Verde

1 (2 1/2 - 3) pound pork shoulder roast, cut into 1-inch cubes
unbleached
all-purpose flour for dredging
2-3 T. bacon drippings (from range-fed pig,
with no nitrates or nitrites)
2 (11-oz.) jars nopalitas (cactus), drained,
or two paddles fresh nopales, cut into 1-inch squares
1 green bell pepper,
seeds and membrane removed, cut into 1-inch squares
2 fresh pasilla or
pabalno peppers, seeds and membrane removed, cut into 1-inch squares
1 fresh
jalapeno pepper, seeded and chopped (wear rubber gloves)
12 med. sized
tomatillas, hush removed and cut into quarters
1 bunch green onions, chopped
1 bunch cilantro, washed well and chopped
3 cloves garlic, crushed
1/4 c. filtered water
real sea salt and freshly ground black pepper
warm corn tortillas

Preheat oven to 300 degrees.dredge meat in flour. Heat a heavy bottomed Dutch oven (with a tight-fitting lid) until hot (but not smoking). Add 2 T. of drippings to pan and immediately add pork. Lower heat. Brown meat on all sides over medium-high heat, adding more bacon drippings as needed.

Meanwhile, cover nopalitas with water and soak while browning meat. Add all other ingredients, including nopalitas (drained of water) to pot along with 1/4 c. water. Cover pot with lid and place in oven. Let cook for 4-5 hours, checking occasionally to make sure no steam is escaping and there is plenty of liquid in pot. Serve with warm corn tortillas. Makes 8 servings.