Directions

1. In a small bowl, mix Mexican crema and lime juice. Refrigerate.
2. Preheat oven at 350 F or preheat your grill to medium low heat.
3. In a bowl, toss Anaheim peppers and tomatillos in oil.
4. Trim off the upper ¼ of the head of garlic. With aluminum foil, form a “boat” around garlic head. Place the garlic on the grill on indirect heat for 30-40 minutes or until soft. In a bowl, squeeze out roasted garlic cloves. Set aside.
5. Grill or roast the peppers and tomatillos in the oven until blackened. Remove from grill or oven, place peppers in a resealable plastic bag. Cool. Remove skin, seeds and stems from peppers.
6. In a blender add peppers, tomatillos, garlic cloves and cilantro. Puree and set aside.
7. Season pork with salt and pepper, then toss with flour.
8. In a Dutch oven, heat oil over medium-high heat. Add pork in batches to brown. Remove from heat and set aside.
9. Add onion to the Dutch oven and brown for 4-5 minutes. Add chicken stock. Scrape bottom of plan to release fond. Add oregano, bay leaves, pork and pepper puree to Dutch oven.
10. Bring to a boil and reduce it to a simmer. Cook covered for 2-3 hours or until pork is tender. Adjust seasonings with salt and pepper.
11. Spoon into bowls and add a drizzle of lime crema.
12. Serve with rice and/or tortillas. Enjoy!