Ingredients
- 3 1/2 lb. tomatillos, husked, rinsed, and halved
- 1/4 c. olive oil
- 1/2 tsp. salt
- 2 1/2 lb. boneless pork shoulder, cut into 1" pieces
- fresh black pepper
- 2 medium yellow onions, chopped
- 3 cloves garlic, minced
- 2 jalapeños, diced
- 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles]
- 2 c. chicken stock
- fresh cilantro
- queso fresco
Preparation
Heat oven to 400. Toss half the tomatillos with 2 tbsp. olive oil and 1/4 tsp. salt, roast for 45 minutes. Meanwhile, puree the remaining tomatillos in a food processor. Reserve 1 1/2 c. in a bowl. Add the roasted tomatillos to the processor, pulse until slightly chunky. Season the pork with salt and pepper to taste. Heat the remaining 2 tbsp. olive oil in a large skillet. Brown the pork in batches, transfer to slow cooker. Add onions and jalapeños to skillet, cook until softened. Add garlic and cook 1 minute. Put everything except the reserved tomatillo into the slow cooker. Cook on low until the pork is falling apart tender, about 6 hours. Add reserved tomatillo puree to the pot, stir to incorporate. (Alternately, cook in a dutch oven on low heat until the meat is tender, about 2 hours.)
Garnish with cilantro and queso fresco.
Adapted from Everyday Food Magazine, via Austin-American Statesman