Ingredients

• 2 lbs tomatillos, husked, washed, halved
• 2 ea poblano peppers, halved, seeded
• 1 ea jalapeno, halved, seeded
• 1 ea sweet onion, ribs
• 4 cl garlic, peeled
• 1 C cilantro, loose pack
• 2 T oil or bacon grease
• 3 lbs pork butt or shoulder, trimmed, 1-in cubes
• 2 C chicken or ham broth
• 1 t cumin
• 2 t oregano

Options

• add beans, corn, or potatoes
• serve over cooked white rice
• garnish with limes, cilantro, sour cream, queso fresco or cotija cheese

Instructions

1. Roast the tomatillos, peppers and onion under the broiler until the skins are blistered and black, then puree with the cilantro.
2. Brown the meat with the oil or bacon grease in a dutch oven, then add the pureed vegetables and the remaining ingredients and bring to a boil.
3. Simmmer covered, or roast in an oven at 350, or transfer to a slow cooker and cook until the pork is falling apart tender.
4. Plate, garnish as desired, and serve hot.

Source: source

Contributed by: Skip