3 lbs tomatillos
husks removed and washed
5 cloves roast garlic
2 Anaheim or Poblano chilies
1 bunches cilantro leaves
cleaned and chopped
6 lbs pork shoulder
cut into cubes, par cooked (cooked ¾ of the way)
Olive oil
2 yellow onions
3 cloves garlic
peeled and finely chopped
2 tsp fresh oregano
or 1 Tbsp of dried oregano
Salt & Freshly ground black pepper
to taste
1 qt chicken stock
on hand to thin sauce
ground cloves
Roast or grill tomatillos until blackened and soft. Place the cooked tomatillos, skins included, and roast garlic into blender. Add chopped jalapeño peppers, other chilies and cilantro to the blender. Pulse until all ingredients are finely purred and mixed.
In a large pot sauté onions and garlic on medium low heat: until soft, about 5 minutes. Add pork and oregano and cook for a minute or two.
Add the tomatillo sauce to the pork and onion mixture. Add some chicken stock (just enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper.
Bring to a boil and reduce to a slight simmer. Cook for 45+ minutes uncovered or until the pork is fork tender. Season with salt to taste.
*Add stock as needed to thin. Do not to thin too much, as you want to end up with a rich sauce
*Washing the tomatillo is clutch! It will be bitter if not cleaned!