After a very cold parade this Mardi Gras, we discovered this dish at our favorite local Mexican restaurant. We've been trying to duplicate it ever since. This is the recipe I used yesterday, and it was a unanimous hit. I will broil the tomatillos and peppers again in the future, but if I am in a hurry, I will not hesitate to use canned salsa verde.
4 pound pork shoulder/butt
1 green bell pepper, seeded and diced (I used frozen)
1 small onion diced (again, frozen)
1 (4 ounce) can green chiles, diced
1 (14.5 ounce) can diced tomatoes
10 tomatillos (about 1 1/2 pounds)
2 Anaheim or Poblano chiles (optional)
5 cloves garlic
2 teaspoons cumin
1 teaspoon chili powder
Remove the outer (papery) husks from the tomatillos. Rinse well, slice in half, and place on a foil-lined baking sheet with the cut side down. Place unpeeled garlic cloves and rinsed chiles on sheet also. Broil 5-7 minutes to blacken the skin. Let cool enough to handle. (If doing peppers, place them in a plastic bag to sweat, then, when cooled, remove skin, seeds, and stems.)
Place tomatillos (including blackeded skins) into blender. Remove garlic cloves from skins and add to blender. Add any other chiles (after removing skins, seeds, stems). Pulse until all ingredients are finely chopped and mixed. (You could also add cilantro to the blender, but we add it as we serve as some of our crowd HATES it.)
In a large (5-6 quart) slow cooker, place the pork (after removing any visible fat). Add all other ingredients, making sure spices are well incorporated. Cover and cook on low for 8 to 10 hours, or on high for 6 hours - until the meat shreds easily with a fork.
Serve with cilantro, sour cream, guacamole, shredded cheesed, etc over cornbread, tortillas, rice, etc
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