1. Preheat broiler. With a sharp knife, make a small X on base of each tomatillo. Spread tomatillos and unpeeled garlic cloves on a baking sheet lined with foil, and place them about 6 inches under broiler. Broil until tomatillos are blistered in several spots, about 5 minutes (X in skin should help keep tomatillos from bursting loudly in broiler, but don't worry if they do). Turn tomatillos and garlic cloves over and broil until other side of tomatillos blister and they're soft to the touch, 3 to 4 minutes longer. Remove baking sheet from oven and let cool.

2. When tomatillos and garlic are cool enough to handle, peel garlic. Place tomatillos, garlic, cilantro, and chilies in a blender or food processor. Pulse until ingredients are blended and finely minced, the texture of applesauce. Set aside.

3. Heat olive oil in a large stockpot over medium-high heat. Season pork cubes with salt and pepper and add cubes to pot. Saute pork until cubes are browned on all sides, then use a slotted spoon to transfer them to a bowl; set aside. Don't overcrowd pork — you may need to cook it in two batches, about 5 to 6 minutes per batch.

4. If needed, pour off all but 1 Tbsp. of fat left in pot. Add onions, reduce heat to medium-low, and cook, stirring frequently, until onions are soft and translucent, about 8 minutes. Add bell pepper and jalapeños and cook for about 5 minutes more, stirring frequently.

5. Return pork to pot, sprinkle with cumin and oregano, and cook, stirring constantly, for 2 minutes. Add tomatillo mixture to pot along with chicken broth and stir to combine. Bring mixture to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until pork is very tender, about 2 hours.

6. Serve chili in deep bowls. If desired, serve lime wedges and warmed flourtortillas or corn bread on side plates and chopped cilantro and sour cream in sidebowls.

Source: Hannaford fresh Magazine, January - February 2009