Tastes Like Burning
Chile Verde Redux
2-2.5 pounds of boneless pork loin shoulder rolled and tied
2 tbsp olive oil
6 cloves of garlic
2 tbsp chile powder
Salt to taste
10 tomatillos
1/2 onion
1/2 onion
4-5 serano chiles
2 anaheim chiles
1 lime
1 bunch cilantro
Cut 6 slits in your pork shoulder and insert garlic. Rub chile powder all over the shoulder. Let sit in your fridge for about an hour.
In a dutch oven heat the oil, or if grilling, rub the oil over the shoulder. Cook all sides until they’re a carmely color, about 20 minutes. Add shoulder and 1/2 onion to dutch oven and about 4 cups of water. Add about 4tbsp of salt. Cook covered on low heat for 3 and 1/2 hours. Turn occationally and check moisture level of pot.
After about 3 hours, In a large pot, add the de-husked tomatillos, onion, and chiles. Seed the chiles if you don’t like too much heat. Add four cups of water and bring to a boil. Boil for 10 minutes. Drain. Remove all ingredients and place in a food processor.
When pork has completed cooking, it should be tender enough to shred. Shred it and let it sit in it’s cooking juices. Add the tomatillo and chile mixture and cook for another 30-40 mintues.
Mix in the chopped cilantro and squeeze in the lime before serving.
Enjoy with tortillas, beans, whatever!