Ingredients

The following ingredients have 7 Servings
  • 4 tablespoons EVOO Extra Virgin Olive Oil
  • divided
  • 1 2- to 3-pound pork shoulder/butt
  • Salt and pepper
  • 3 medium yellow onions
  • 2 thinly sliced
  • 1 chopped
  • 1 bottle Negra Modela or other Mexican beer
  • Juice of 3 limes
  • divided
  • 4 cloves of garlic
  • sliced
  • 1 teaspoon dried Mexican oregano
  • 1/3 palmful
  • 1 tablespoon cumin
  • a palmful
  • 1 tablespoon ground coriander
  • a palmful
  • 2 cans or 12 fresh tomatillos
  • chopped
  • divided
  • 4 to 5 New Mexican green chilies or 3 poblano peppers
  • charred
  • peeled and seeded
  • 1 tablespoon honey
  • 1 quart chicken stock
  • 3 tablespoons masa or cornmeal
  • 1 can pinto beans
  • optional
  • Cilantro
  • Raw red onions
  • finely chopped or pickled red onion rings
  • Fritos or corn tortilla chips
  • Queso Fresco
  • crumbled or other mild cheese
  • shredded

Instruction

  • Preheat oven to 325F
  • Heat a small Dutch oven over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons
  • Season the pork liberally with salt and pepper, and brown on all sides until deep golden in color
  • Top the browned pork with a pile of the sliced onion, add the bottle of beer and juice of 2 limes to the pot
  • Cover and roast 2 to 2 1/2 hours until very tender
  • Shred pork with forks and set meat back into drippings
  • Heat a large Dutch oven over medium-high heat, add remaining EVOO, 2 turns of the pan
  • To hot oil; add chopped onions and garlic, season with salt, pepper, oregano, cumin and coriander
  • Cook to tender
  • If using canned cooked tomatillos, add 1 can of them to a food processor with roasted chilies, the seasoned cooked onions and garlic, and honey
  • Pure, return to stove top, stir in remaining can of tomatillos and stock
  • If using fresh tomatillos, soften onions 5 minutes then add tomatillos and cook 10-12 minutes more until the color of the tomatillos pales and they have cooked down into thick sauce
  • Pure cooked tomatillo sauce with chilies, honey, return the pure to the pot and stir to combine with stock
  • Marry the pulled pork and its drippings to the chili base, stir in masa and pinto beans, if using
  • Reduce heat to a simmer and cook 45 minutes to 1 hour to thicken
  • Serve in shallow bowls with toppings of choice and wedges of lime