So, I kept seeing recipes for green chili pork and I had a memory of one I had years ago. I sort of cobbled together several recipes and came up with this. Thanks for the inspiration Millie, Andy, Wiley and Lou.
1Peel the outer skin from the tomatillas and rinse in warm water to get the sticky stuff off.
Cut tomatillas in half and place cut side down on a sheet pan.
2Cut the onion in pieces and place on the sheet pan also.
Turn oven to broil with rack in the middle position. Roast until the tomatillas start to char, about 10-15 minutes. Remove and place into a bowl. The tomatillas will let go of liquid and you want to keep that.
3Place the pablanos on the sheet pan and roast until charred, turning several times. This will take about 10-15 minutes. Wrap the pablanos in a paper towel and place in a zipper bag for 10-15 minutes to sweat. Then remove the blistered peels and the seeds.
5Seed the jalapenos (I always wear disposable gloves to do this.)
Place all the salsa verde ingredients in a blender and let 'er rip.
Set this aside until later.
6Trim all visible fat from pork and cut into bite sized cubes.
7Put about 2 T of lard or shortening in an 8 quart pot. Once it gets hot, put a small amount of the pork in the pot to brown. I browned the pork in about 5 batches. If you put all the pork in at once it won't brown. Let it cook for about 4-5 minutes, then stir, then let it brown more- don't keep stirring it or it won't brown.
8Remove the browned pork and add more lard as necessary, you just want a light coat of grease in the pan. Continue until all the meat is browned. Remove the last bit of pork.
9Return the pot to the stove. There should be a nice brown coating of goodness on the bottom of the pan. Pour in the bottle of Guinness and let it deglaze the pan. Give it a few stirs to get up all the yummies.
10Add in the pork and salsa verde. Let it simmer on medium low for about 2 hours. The pork should be tender.