Ingredients

The following ingredients have 4 Servings
  • 2 pounds tomatillos (husked and rinsed)
  • 2 poblano peppers (stemmed and sliced in half lengthwise)
  • 3-4 jalapeno peppers (stemmed and sliced in half lengthwise)
  • 2 tablespoons olive oil
  • 3 pound boneless pork shoulder (cubed (do bite sized cubes))
  • 2 tablespoon ancho chili powder (optional)
  • 1 teaspoon cumin (optional)
  • Salt and pepper to taste
  • 1 large onion (chopped (white or yellow))
  • 4 cloves garlic (chopped)
  • 1 tablespoon Mexican oregano
  • ½ - 1 cup chicken stock
  • ½ cup chopped cilantro
  • Juice from 1 large lime
  • Extra limes (sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes)

Instruction

  • Make your verde sauce first. Preheat your oven to broil.
  • Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
  • Place the peppers on a separate lightly oiled baking sheet skin sides up.
  • Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
  • Remove from heat and cool slightly. Peel off the pepper skins and discard them.
  • Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.