Chile Verde (Bubble)

It's been a few days since I've posted anything because I took Mark on a surprise 50th birthday weekend to San Francisco.  We stayed in a suite at the Fairmont Hotel, had dinner at Jardinierre and saw Wicked!  The chef at Jardinierre is Tracy Des Jardin, who happened to beat Mario Batali on Iron Chef America.  The dinner was fabualous and we can't wait to go back.  We loved Wicked and if you've seen it let me know what you thought!  The weather here in Northern California has been a bit rainy and overcast so feels like Fall is coming.  A perfect time to make Chile Verde.  Benjamin and Illiana came over last night to eat so lucky this recipe makes a lot.

Ingredients:
3 lbs Country Style Pork Ribs (boneless), cut into 1" pieces
1 large onion, chopped
2 cloves garlic, chopped
10 tomatillos, peeled, washed and cut into quarters
1 can tomatillos
1 small (8oz.) can green chile salsa (found in International Foods aisle)
1 carton chicken stock
Lawry's Season Salt
Pepper
Vegetable Oil

Method:
Place a large skillet over medium high heat.  Coat the bottom of the pan with oil.  Brown the pork in batches. As they brown, remove to a platter.  add more oil if necessary. Add onions to the pan and cook for 3-4 minutes.  Add fresh tomatillos and garlic. Cook for 3-4 minutes.  Add the canned tomatillos and the green salsa.  Stir to combine.  Add the pork back to the pan.  Add 1-2 cups of chicken stock, enough to almost cover the pork.  Bring to a boil; then reduce to a simmer.  Cover and cook about 1 hour.  Stir occasionally and use the back of the spoon to break up the tomatillos. Add a bit more stock if too thick.  Cook until pork is fork tender, about 45 minutes longer.  Serve with hot tortillas and Green (Cilantro) Rice (recipe to follow).