- 1 bunch cilantro leaves, cleaned and chopped
- 2 Anaheim or Poblano chiles (optional)
- 2 jalapenos, seeds and ribs removed, chopped
- 5 garlic cloves, not peeled
- 1 1/2 pounds tomatillos
- Olive oil
- Freshly ground black pepper
- 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
- Pinch of ground cloves
2 1/2 cups chicken stock
- 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
- 3 garlic cloves, peeled and finely chopped
- 2 yellow onions, chopped
1 Roast the tomatillos, garlic : Remove papery husk from tomatillos and rinse well.
Cut in half and place slashed back down, together with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to softly blacken the scalp. Remove from oven, tell cool enough to handle.
If you want the additional flavor of chilies other than jalapenos, you can add a pair Anaheim or poblano chiles. Either utilize canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let chill in a bag, remove the scalp, seeds, and stem.
2 Puree tomatillos with garlic, jalapeno, cilantro : Place tomatillos, scalps included, into blender. Remove the now cooked garlic cloves from their scalps, contribute them to the blender. Add chopped Jalapeno peppers, other chilies( if you are using them ), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Sear pork on all sides : Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork clumps well on all sides.
Work in batches so that the pork is not mobbed in the pan and has a better have opportunities to brown well. Using a slotted spoonful or tongs, raise pork out of pan and place in bowl, set aside.
4 Saute onions and garlic : Pour off excess paunch, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, inciting occasionally until limp, about five minutes.
5 Add pork, oregano, tomatillo sauce, capital, floor cloves : If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then contribute the pork back to the pan. If not, get a large soup pot and contribute the onion concoction and the pork to it. Include the oregano to the pan.
Add the tomatillo chile verde sauce to the pork and onions. Include the chicken capital( enough to cover the meat ). Add a pinch of floor cloves. Add a little salt and pepper.( Not too much as the chile verde is expected to continue to cook down and centralize a little bit .)
6 Simmer 2-3 hours : Bring to a steam and shorten to a slight simmer. Cook for 2-3 hours uncovered or until the pork is crotch tender.
Adjust the seasoning to taste with salt and pepper. Help with Spanish rice and warmed flour tortillas or freshly acquired corn tortillas.