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3 fresh Pasilla or Poblano peppers
2 fresh Anaheim peppers
4 fresh serrano peppers
1 handful of fresh cilantro, rinsed. You don't have to chop it.
1 onion, cut into quarters
Cut up pork butt (you can also use a pork roast) into chunks. Salt them and brown them in a big pot or dutch oven in batches until brown on all sides. Save that pan, everything's going right back in there.
Over a grill or over your gas stove, char up the skins of all the chile peppers until they're bubbly or black. Put them all (excep the serranos, you don't need to peel those) in a ziplock bag and let them rest for about 5 minutes to let them steam up. Cut them open and ditch the cores and seeds, and run a knife along the charred outsides to remove the skin. Set these aside.
Cut the stems/tops off the charred serranos, but leave them alone otherwise.
On a cookie sheet, lay out the tomatillos and the quartered onion. Broil them all unti they get soft and have a little char. take them out and let them cool a bit.
In a blender or food processor put the tomatillos, the onions, all the chile peppers and the entire bunch of cilantro, stems and all. Whirl it up until smooth.
Put pork chunks back into the pot. Add the pureed chile/tomatillo/cilantro/onion sludge. Add some chicken broth to loosen it up a bit.
Bring to a boil, then turn down to a low simmer. You cook it until the pork chunks are tender. Pork butt is a tough, cheap cut, so it needs time. Simmer for an hour and a half and check for tenderness.
It's great right out of the pot, but even better if you let it sit overnight.
Submitted by: Pete on April 22, 2010, 8:49 pm
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