INGREDIENTS
7 tomatillos, husked and rinsed
3 jalapenos
2 large poblano peppers
1 serrano pepper
2 onions
5 cloves garlic
2 pounds pork shoulder, cut into bite sized chunks
salt and pepper
1 cup broth
1 cup water
1 lime’s juice
INSTRUCTIONS
- Remove all pepper stems
- Place the tomatillos, jalapenos, poblanos and serrano peppers on an oiled baking sheet
- Broil on high for 20 minutes, turning after 10 minutes
- Remove and cover with aluminum foil for 10 minutes
- Remove as much of the skins & seeds as you can
- Add the broiled tomatillos, peppers, onions and garlic into a blender and blend until smooth
- Sprinkle pork with salt & pepper then sear in a large pot oven over medium-high heat until browned
- Stir in prepared chile verde bringing to a boil
- Lower heat, cover and simmer and for about 2 hours
- Stir in broth, water & lime juice and bring to a boil
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