Hey everyone!
3.5-4 pounds
Pork Butt
Kosher Salt
1 cup
Water
1.5 pounds
Tomatillos, Rinsed Husks Removed
3.5-4 pounds
Pork Butt
Kosher Salt
1 cup
Water
1.5 pounds
Tomatillos, Rinsed Husks Removed
5 pieces
Poblano Peppers
1
Onion, Quarters
5
Garlic
1
Jalapeño
1 tbsp
Vegetable Oil
1 tsp
Dried Oregano
1 tsp
Cumin
1/8 tsp
Cinnamon
2
Bay leaves
2 tsp
Sugar
Pampered Chef Deluxe Cooking Blender
Buy
Cube your pork butt, salt it and leave it to marinate for one hour in the fridge
1
Keep your fatty pork scraps for later
2
Broil your tomatillos, garlic, onions, jalapeño & poblano chiles 10 minutes
3
Dutch oven:Add 1 cup of water & pork trimmings. Cook until water evaporates & trimmings are crispy
4
10 Pulses for the broiled onions, garlic & chiles
5
Take out the pork trimmings & add your spices- cook until fragrant. Meanwhile turn your oven to 325
6
Then add your Chile verde sauce & stir
7
Add the cubed pork that’s been marinating in the fridge, bring to a boil then cover.
8
Bake it for 1 hour & 30 minutes stirring halfway through cooking
9
Cravings satisfied!
10