- 1 1/2 pounds tomatillos
- 5 garlic cloves, not peeled
- 2 Anaheim or Poblano chiles, halved (optional)
Arrange these on a baking tray, cut sides of the tomatillos and peppers down, and broil (or roast) these for 5-10 minutes until tomatillos start to blacken and peppers can be peeled. Peel the garlic, remove skin, stem and seeds of the peppers, and place in food processor or bowl.
- 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
- Freshly ground black pepper
- Olive oil
Fry the pork in batches until well browned, removing from pan.
- 2 yellow onions, chopped
- 3 garlic cloves, peeled and finely chopped
Pour off all but 2 tb of oil from pan, then fry the onions and garlic until starting to brown.
- 2 jalapenos, seeds and ribs removed, chopped
- 1 bunch cilantro leaves, cleaned and chopped
- 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
- 2 1/2 cups chicken stock
- Pinch of ground cloves
Add all to the food processor or bowl. Chop all with a food processor or whir in the bowl to make the sauce.
Throw everything into the pan, bring to a boil, and simmer uncovered 2 to 3 hours.
This recipe has no salt added. Most people will want to add some.