- 4-5 lbs organic pork shoulder
- 2 lbs tomatillos
- 5-7 cloves garlic
- 1 bunch cilantro
- 2 bell peppers and 1 yellow onion
- 5 serrano, anaheim, or any other large medium/mild chili peppers
- 1-3 jalapenos
- 1/2 tsp paprika, 1 TBS Oregeno, and 1 TBS Cumin
- Salt and pepper to taste
- 2 cups (or so) of chicken stock
Peel husk off tomatillos cut in half and put on cookie sheet. Peel garlic and put on cookie sheet with tomatillos.
Put cookie sheet in broiler for 5-7 min to get a little char on tomtatillos and garlic. Roast the chilis in same fashion or on the grill (whatever is clever).
Put roasted tomatillos and garlic into the blender. Add cilantro, chilis, bell peppers, and spices and turn that mother into a nice green slurry of goodness.
Cube up the pork and sear on grill or pan. (I seasoned the pork with salt, pepper, garlic powder, and dried onions grilled to sear THEN cubed)
Dice up the onion.
Pour that green slurry of goodness into your crock pot, add the pork and onions then stir up. Add chicken stock to fill the pot.
Cook at high for 3′ish hours–(I imagine you could do low all day if you want)