Pork Chile Verde


This was over the top fantastic, thanks to Dave’s Meat Service, for the homestead pork shoulder roast and my husband Scott’s, yard to table anaheim, jalapeno, and bell peppers, and the tomatillos he grew.  You’ve probably heard the expression “Location, location, location”  I say “Quality, Quality, Quality!”  Use the best quality ingredients available to you, and prepare it all in the best possible way, to make rich and rewarding cuisine.  The farmstead pork, was from a pastured animal, raised free of growth hormones, and psychotropic drugs. Living outdoors with room to move around, and fed kitchen scraps, and some grain.  You could really taste the difference in the meat.  Everything else was home-grown, or from the Farmer’s Market.  The tender juicy pork nearly fell into shreds, with just a pass of a small salad fork.  I served it with my Home-Made Sourdough Tortillas, a bit of shredded lettuce, and cheese, and home-made Salsa Verde.

Pork Chile Verde

  • 3 lb. Farmstead Pork shoulder roast
  • 4 Anaheim peppers
  • 1 large or 2-3 small bell peppers
  • 1 medium jalapeno pepper
  •  7-8 medium tomatillos
  • 1 small sweet onion
  • 1/2 cup beef, pork, or chicken bone broth, home-made is best
  • 3-4 cloves garlic
  • 1/2 teaspoon ground cumin
  • unrefined sea salt
  • fresh ground black pepper

Clean vegetables, quarter onion.  Preheat gas grill. Char vegetables, and meat, this adds a smoke aroma, and flavor, and the caramelizing makes the vegetables sweeter. This can also be done under a broiler in the oven, or on a stove top, one advantage to both of those methods, would be no loss of juices.  Layer the vegetables in the bottom of a crook pot, or stock pot, for stove top cooking.  Gently set the meat on top, cover with 1/2 cup of bone broth, and add clean water later as needed, don’t let it run dry.  Cook on low heat, for 3-4 hours.  Flip meat, and place it on the bottom, make sure there is at lest 1/2 inch of liquid in the bottom.  Crush and add garlic.  Cook another 3-4 hours on high heat, be careful not to let it run dry.  It’s done when tender and shreds easily with a fork.  Shred everything, meat, and all vegetables, remove bones.  Add cumin, and salt and pepper to taste.  Keep warm at low temperature, and make sure everything is well incorporated.  Enjoy!  google – k2 unlimited content

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