1 1/2 lbs. Tomatillos
6 garlic cloves, unpeeled
2 Jalapenos, seeds and ribs removed, chopped you can increase this or leave it out depending on heat tolerance!)
4 Anaheim or Poblano Chiles
1 Bunch Cilantro, cleaned and chopped
3-4 lbs Pulled pork
Freshly ground pepper
2 Yellow onions, diced
4 Garlic cloves, peeled and finely chopped
1 Tbsp Oregano
3 Cups chicken stock
2 Tsp Ground Cumin
1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 6 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
2. Roast Ananheim or Poblano Chiles over an open flame or broiler until skin is blackened all around, I prefer using the flame zone on the MAK running at 500 degrees.
3. Place Chiles in a plastic or paper bag and let cool this helps separate the skin). Remove the skin, seeds and stems.
4. Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeno peppers, Anaheim or Poblano Chiles, and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
5. Cover bottom of dutch oven or stock pot with olive oil and heat until oil is hot. Place onions and chopped garlic in pan and cook, stirring occasionally until limp, about 5 minutes.
6. Add pork to the onion mixture. Add oregano and cumin. Add the tomatillo chile verde sauce to the pork and onion mix. Add chicken stock enough to cover the meat). Add a little salt and pepper.
7. Bring to a boil and reduce to a simmer. Cook for at least 1 hour uncovered until sauce thickens, I usually cook it for 2 hours. Add salt and pepper to taste.
8. Serve in a bowl garnished with jack cheese, warm tortillas, and beans on the side. This also works well with eggs!
Remember Chile Verde is like a rub, there is not right or wrong way to do it! Play with different chiles and peppers to create unique flavors.