Chili Verde

 Salsa Recipe

2 lbs of tomatillos, husks & stems removed 

6 garlic cloves
1 medium onion
1/2 lb. Anaheim green chili peppers and/or poblanos
2 small or 1 large jalapeno
1/2 cup cilantro, loosely packed
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon kosher salt
1/2 cup cider vinegar
1/4 cup bottled lime juice

Method

Preheat the oven to 500 degrees. Place chilies, tomatillos, quartered onion, and garlic cloves on a foil lined baking sheet. Roast for 15-20 minutes or until skin is blackened and charred and juice is seeping from the tomatillos and chilies. Once they are sufficiently charred and oozy remove them and set aside. Once cooled leave the skins on the tomatillos and jalapenos because their skin is thin and will add more flavor but do remove the stems. Remove the skin and stems from the other chilies. Add chilies (and juices from the baking sheet), tomatillos, onion, garlic, and cilantro to a blender or food processor and pulse a few times then add the remaining ingredients and puree. Use right away for recipes like chili verde or allow to cool and refrigerate. This recipe produces about 48oz of salsa.

Recipe
1 quart salsa verde
5 pounds pork shoulder
2 teaspoons Kosher salt

2 teaspoons black pepper
1 tablespoon vegetable oil
1 large onion, diced
1/2 teaspoon Kosher salt
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano (preferably Mexican oregano)
1 tablespoon brown sugar
1 cup chicken stock 

1 large can green enchilada sauce

Method

Wash the pork shoulder and pat dry. At this point you can cut the pork shoulder into chunks or you could leave it whole. I do a hybrid and leave it whole for the first 4-6 hours then I remove it and cut it into chunks for the remaining 2 hours. If you want your chili verde to be done in 4 hours then cut it into chunks right away. Once you have decided on a size for your pork sprinkle salt in pepper over the piece(s). Heat a skillet and add the oil once in starts smoking add the pork, in batches if you cubed it. After the pork is browned remove it to the slow cooker and de-glaze the skillet with the chicken stock and pour liquid over pork. Add the remaining ingredients to the crock pot and stir the mix thoroughly. Cover and cook for 6-8 hours.