Hmm, in reading your description Jene the first thing that popped into my mind was Chili Verde
Here is a recipe that I use, it calls for lean pork but I have used leftover Pulled Pork. When using the Pulled Pork- sautÃ[emoji]169[/emoji] the onions in some vegetable or olive oil before adding the pork.
CHILI VERDE
2 lb. lean pork - cut into cubes or grind using a course plate (leave some fat on for flavor)
1 lg. onion, chopped
Salt and pepper to taste
2 cloves garlic, crushed
1/2 tsp. cumin seed, crushed
1/2 tsp. cilantro seed, crushed (also known as coriander)
6 fresh tomatillos (depending on size)
1 lg. can green chilies, roasted (Ortega brand is good), chopped
6 fresh peppers (mild, medium or hot)
Place meat, onion, salt and pepper into cast iron pot and brown lightly, add green roasted chilies.
Crush seeds and garlic and soak in 1 tablespoon hot water for 1/2 hour, then add it to the meat mixture.
Prepare tomatillos by removing husks, washing and cutting into quarters. Chop fresh chili peppers and place tomatillos and peppers into blender and reduce to a sauce.
Add half of the sauce to the pot and retain the rest for spreading over the burritos.
Reduce heat to “low†and cook until meet is tender. To serve - use fresh flour tortillas and use as a filling for burritos, or serve as a stew with the tortillas on the side.
