Featured Pinch Tips Video
- 1 1/2 lb
- tomatillos, fresh
- garlic cloves
- jalapeno peppers, seeds and ribs removed
- anaheim chiles, roasted skin and seeds removed
- 1 bunch
- 4 lb
- pork shoulder (butt) cut into 1-2 inch cubes
- yellow onions
- 1 Tbsp
- dried oregano
- 2 1/2 c
- chicken broth/stock
- 1 pinch
- ground cloves
- salt & freshly ground black pepper
1Remove husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 of the unpeeled garlic cloves on a foil lined baking sheet. Place under a broiler for 5-7 minutes or until skin is lightly blackened. Removed fom oven and let cool.
2Roast the anaheim chilis the same way until blackened all around. Place them in a paper bag until cool. Remove from bag and peel off skin, remove seeds and stem.
3Place tomatillos, skins included, into blender. Add the 5 roasted garlic cloves (skins removed), the anaheim chilis, jalapeno peppers, and cilantro. Pulse until all ingredients are finely chopped and mixed.
4Season the pork cubes with salt and pepper. Heat olive oil in a large heavy bottomed skilled over medium heat and bown pork chunks well on all sides. Work in batches, don't overcrowd. Remove pork with a slotted spoon and place in bowl, set aside.
5Pour off excess fat, and place the onions and 3 cloves of peeled, minced garlic in the skillet. Cook, stirring occasionally until the onion turns limp, approximately 5 minutes.
6In your large soup pot add onion mixture, chili mixture, meat, 2 1/2 cups chicken stock/broth, oregano, cloves, little salt and pepper.
7Bring to a boil and reduce to a light simmer. Cook for 2-3 hours until pork is fork tender. Adjust the seasoning to taste with salt and pepper.