Serves 4

Ingredients

• 2 green bell pepper
• 12 jalapeno peppers
• 2 brown cooking onion
• 5 cloves garlic
• 400g green tomatillo enchilada sauce
• 1 bunch cilantro
• 2 tbsp vegetable oil
• 664g pork shoulder steaks (cubed)
• 1 chicken stock pot
• 1 tbsp agave syrup
• 1 tbsp mexican oregano
• 2 bay leaves

Method

Sauce

1. Preheat the oven as hot as it will go or set it to broil.
2. Roast peppers, onion and garlic for 12 minutes (turn peppers half way through).
3. Let the peppers cool in a bag, remove skins, seeds and stems.
4. Blend peppers, garlic, onions, tomatillo and cilantro.

Chili

1. Heat the oil and brown the pork.
2. Add sauce, stock, agave, oregano, bay leaf.
3. Bring to the boil, and skim off foam.
4. Slow cook for 3-4 hours.

Serve

Serve with rice I guess since you forgot to buy tortillas.