Here’s what you need:
• Pork Shoulder roast 4-8 pounds
• Tomatillos 2-3 pounds
• Anaheim Peppers (6-8)
• Pasilla/Poblano Peppers (3-4)
• Jalapeno Pepper (2)
• Serrano Pepper (1)
• Cilantro (1 bunch)
• Garlic I head or 5 cloves
• Large Yellow Onion
• 4C Chicken Stock, maybe more.
• Sea Salt, Pepper, Bay Leaf
• Bacon Fat
• Coconut Flour for dusting
GEAR:
• Food Processor or Blender
• Stove Broiler
• A Big Ass, heavy pot (I use a 12qt cast iron dutch oven)
• Knives
• Bowls, LOTS O’ BOWLS!
• Roasting pan or cookie sheet
DO THIS:
Cut pork into cubes and sprinkle with salt – let sit while you do the following.
Remove husks from tomatillos and rinse well. Cut in half and place, along with 5 unpeeled garlic cloves, in roasting pan or a foil-lined cookie sheet. Place under broiler for about 5-7 minutes to lightly blacken. Remove from oven, let cool.
Peel and cut onions into large chunks, and set aside in bowl.
Roast the fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a paper bag or covered bowl for about 10 min. Peel and remove the skin, seeds, ribs (the white s**t running the length of the inside of the pepper) and stem.
Place tomatillos into processor. Remove the now roasted garlic cloves from their skins, add them to the processor.
Pour this liquefied stuff into a bowl and then repeat with the chiles:
Add chopped Jalapeño peppers, other chilies and cilantro to the processor. Pulse until all ingredients are finely chopped and mixed.
Heat fat in Big Ass, heavy bottomed pot over medium high heat.
Pat pork dry and dust with flour then brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan. Lift pork out of pan and place in bowl, set aside.
Place onions in the same pot and cook, stirring occasionally until limp, about 5 minutes, then add the pork back to the pan. Add the tomatillo sauce and chile goo to the pork and onions. Add the chicken stock (enough to cover the meat). Add a little sea salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.) Add bay leaf.
Bring to a boil and reduce to a simmer. Cover and cook for 2-4 hours – stir occasionally.
GRUB! I have a feeling this will tastes best when stored overnight in fridge and reheated next day. 