This recipe is both Paleo, and Green on Pam’s Tactical Diet.  We love this dish.  I make it about 4-6 times a month.  The recipe posted on Sept. 6, 2013 “Pork Chile Verde” was for cooking in a crock pot.  Since then I’ve developed and improved the recipe.  It is my firm belief that great cooking is not written in stone.  Every time, even cooking the same dish the food should always get better.  While restaurants may thrive on consistency, in my kitchen a recipe not improved I consider failed.  Here is my latest Pork Chile Verde, enjoy!

Oven Roasted Pork Chile Verde

• 1  4-5 lb. Pork Roast, best farmstead, and a cut like shoulder or butt bone-in for best flavor
• 2 Anaheim peppers
• 2 Poblano peppers
• 1/2 Jalapeno pepper
• 1 Sweet white onion
• 5-6  Medium Tomatillos
• 1-2 Bell peppers  (use more bells and less of the other peppers if you dislike the taste of the hot peppers and don’t use the Jalapeno.)

Spices

• 1 Teaspoon Unrefined sea salt
• 1 Tablespoon Fresh ground black pepper
• 1/2 Teaspoon Granular garlic
• 1/2 Teaspoon Ground cumin
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Coriander

Preheat oven on broil.  Clean peppers, and slice in half.  Remove stems and seeds.  Chop onion in quarters.  Remove the paper like skins from the tomatillos and clean.  Place peppers cut side down on a rimmed baking sheet.  Broil until skin is blistered, as shown above.  Remove and place in a bag for 5-10 minutes.  Place the onion cut side up under broiler, remove when charred.  Broil tomatillos until charred, first one side, then the other.  Pan juices, from the vegetables should be put in roasting pan.  After the peppers have steamed in the bag, the skins should be easy to remove.  Peel and discard skins.  Place the vegetables in the bottom of the roasting pan.   Broil the roast 10-15 minutes on each side until charred as shown.  Place Roast on top of the vegetables.  Cover with a tight lid.  Roast 6-9 hours in a  225-250 degree oven.  A wonderful aroma will fill your home, I think home cooking is real aroma therapy.  After 6-7 hours, stick a fork in it, (no pun) if the meat pulls apart easily then it’s done.  Use a large fork or tongs to pull the meat apart and smash-up the vegetables.  This will not only shred the meat, but also make the sauce.

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