Chile Verde
Ingredients
1 Pork shoulder OR pork butt
4 small onions
10 cloves garlic
4 Jalapeños
15 Tomatillos
Avocado Oil
Salt
Pepper
1 tsp Cumin
Instructions
- Cut pork into bite sized cubes and boil in water for 45 minutes.
- Once pork is done set aside. Do NOT discard water after boiling, it is like a pork broth now.
- In another pot add avocado oil and sauté tomatillos, onions, garlic, and jalapeños (de-seed depending on spice preference).
- Cover the tomatillos using the pork broth and boil until soft.
- Once softened, blend with an immersion blender to rough blend the veggies.
- Pan sear the pork in a pot.
- Using a mesh strainer, scoop up the blended tomatillo mixture and pour into the pot with the seared pork. You want this mixture to be thicker, the water that escapes from the mesh strainer can be discarded.
- Once you have strained the tomatillo mixture into the pot with the pork, let simmer for 20 minutes.
- Best served warm and with a corn tortilla, Spanish rice, and homemade pinto beans.
