• 1 medium can tomatillos, drained (12-14 oz)
• 1 small can green chili's, drained (4 oz)
• 1 medium jar Hatch Green Chile, or green salsa (12 oz)
• ⅓ cup onion, diced
• 2 cloves garlic, pressed
• ¾ cup reduced sodium chicken stock
• 2 tbsp olive oil
• ¼ cup water
• 2 tbsp cornmeal
• 1 lbs lean pork, cubed (optional)

In a medium sauce pan, sauté onion in olive oil over low heat until translucent, add garlic. In a blender combine tomatillos, green chili and stock, add to sauce pan and cook for 30 minutes. In a measuring cup mix 1/4 cup water and 2 T cornmeal until no lumps remain, add to sauce for thickening. Reduce heat and simmer for 15-30 minutes, while making burritos.

When making with pork, saute the meat along with the onion and increase the simmer time to achieve the desired tenderness.