Ingredients

The following ingredients have 4 Servings
  • 4 pounds boneless pork butt (extra fat trimmed, cut into 1-inch chunks,)
  • salt & black pepper (to taste)
  • 4 tablespoons olive oil (divided)
  • 1 medium yellow onion (diced)
  • 1 pound tomatillos (husked and quartered)
  • 12 ounces canned (or frozen) green chilies (diced, not drained )
  • 2 cups cilantro (packed, leaves and stems)
  • 4 garlic cloves
  • 2 jalapenos (seeded)
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 4 cups chicken stock (divided)
  • 15 ounces fire-roasted tomatoes (diced)

Instruction

  • Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
  • Season pork with salt and black pepper.
  • Heat 1 tablespoon oil in a large soup pot over medium-high heat.
  • When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
  • Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
  • In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
  • Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
  • Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
  • Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
  • Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.