Directions
- 1Cut 5 lbs of pork shoulder into 1-2 inch cubes.
- 2Boil the pork cubes in 12 cups of water with 10 garlics, half an onion, salt and pepper for 45 minutes on high heat.
- 3Remove the cooked pork from the broth, reserving the broth.
- 4Sear the pork cubes in oil on high heat until browned.
- 5In a separate pot, cook 15 tomatillos, 4 jalapenos, half an onion, and 8 garlic cloves in oil over high heat for a few minutes.
- 6Add reserved meat broth to the tomatillo mixture. Ensure that the tomatillos remain mostly above the waterline.
- 7Blend the tomatillo mixture until smooth.
- 8Strain the blended sauce to remove any solids, then pour the strained sauce over the seared pork.
- 9Simmer the chili verde with pork on low heat for 30-60 minutes until the desired consistency is achieved.
- 10Prepare rice and pinto beans, then mash the beans.
- 11Serve the chili verde with rice, mashed pinto beans, and a fried egg. Garnish with cilantro and queso fresco.
- 12Alternatively, assemble a wet burrito with the chili verde, rice, beans, and desired toppings.
Ingredients
- 5 lbs pork shoulder
- 12 cups water
- 10 garlic
- 0.5 onion
- 1 pinch salt
- 1 pinch pepper
- 15 tomatillos
- 4 jalapeno
- 0.5 onion
- 8 garlic
- 1 cup meat broth
- 2 tbsp oil
- 1 cup rice
- 1 cup pinto beans
- 1 handful cilantro
- 0.5 cup queso fresco
- 0.5 cup sour cream
- 2 flour tortillas
Equipment
knifecutting boardlarge potstrainerelectric griddleimmersion blender
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