Chile Verde

 

• 1 to 1 1/2 pounds tomatillos (bright green are better than yellowish ones)
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes (really almost any type of pork will do, I prefer very lean cuts)
• Salt
• Freshly ground black pepper
• Vegetable oil
• 2 yellow onions (or dried minced onion)
• 3 garlic cloves, peeled and finely chopped (or dried minced garlic)
• 1 t dried oregano
• 2 1/2 cups chicken stock (or more to thin out)
• Pinch of ground cloves
• 2 T bacon drippings, or cook one strip of very finely minced bacon with the pork
• To adjust heat, you may need to add at the end: one can diced chiles, 2 t diced canned jalepenos and some of the juice
• Dash of pappy’s seasoning, or seasoning salt

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Place in a glass bowl, cover with plastic wrap. Let them sweat for a minute and their skins come right off. Remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender or food processor. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them). Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. (if you are using dried onions and garlic, just skip that step) If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours (or more) uncovered or until the pork is fork tender. If desired, get a potato masher and break up pork into smaller pieces
Adjust the seasoning to taste with salt and pepper, pappy’s, or add other peppers to adjust your liking for heat. Serve with rice and warmed flour tortillas or freshly made corn tortillas. I like to cook tortillas, sprinkle mozzarella or another cheese in tortilla, add an “over medium” fried egg and top with chile verde.
Serves 8 or more, flat freeze in ziploc bags, plan on about 1 cup or more per dinner