Chuletas en Salsa Verde or Pork Chops in Tomatillo Sauce

I love CHILE VERDE!!! I have had the privilege of enjoying some great salsa verde (green salsa) in my time. Living in the Los Angeles/Southern California area AND attending a Spanish Church for so many years has allowed me lots of exposure to some great chile verde! =)
As you know, I love to cook, but did not want to even attempt this for some reason. Why mess with perfection? haha
But alas, I had some fresh tomatillo, cilantro, jalapeños... I had some pork cutlets and wanted to do something different than I usually do. So...it was fate. My first time making chile verde was BEAUTIFUL!! Here we go!
Ingredients:
1 lb. fresh tomatillos (husked and washed)...I guess you can use canned, but I've never used it.
1 jalapeño (remove seeds)
1 bunch cilantro (chopped roughly)
1 medium onion (sliced thin)
1 Tbs. crushed fresh garlic (about 2 large cloves)
1 cup chicken stock (if you don't make your own, you can get some good stuff at Trader Joe's)
Salt
Directions:
Husk and wash the tomatillos. Cut them into quarters.
Wash and slice your jalapeño. Remove seeds unless you want it to be extra spicy.
Put in a small pot and cover with water. Add salt (maybe a teaspoon or two)
Boil until soft. Drain water.
Pour in a blender. Add cilantro, onion, garlic, and chicken stock.
Blend and then pour back into pot. Simmer until it changes from bright green to dark green.
And it's done! You can now use it for chip dip, enchiladas, add to any kind of meat you like... it's just so yummmmmm. =)

Boil process...

These are the pork cutlets that I seasoned and cooked until very tender...

The blender...

Add cooked sauce to your meat. Cover and let simmer for another 15 minutes or so. I just waited until my pork was very tender. I served it over some shredded chicken breast for my youngest child. We had some chicken leftover and I thought he'd prefer that over the pork.

This sauce was not hot at all in my opinion. It was just spicy enough. You could add another pepper or add a different kind like serrano or whatever you like best.

When I served it on the plates, I broke the meat up into little chunks so that the sauce would cover it even more.
This is usually served with rice, but to keep it low carb or paleo, you'll want to serve it over some steamed veggies or something. I loved the steamed cauliflower shredded up to appear "rice like".

Enjoy!!