Chili Verde

0.0 – 0 reviews • Pork Butt

Ingredients

Rinse the chunks of pork butt and pat dry. Place a saute pan over high heat and place the pork chunks in it. Add the salt and bay leaf. Cook the pork until it begins to release its fat and begins to brown. Remove the bay leaf from pan and reserve. Continue to cook the pork over medium heat.
In a pot of 1 quart water, fully submerge the tomatillos and boil them until soft. Drain the water into a blender, then add the reserved bay leaf, oregano, allspice, cumin seeds, peppercorns and cloves. Blend until smooth. Immediately pour over the pork chunks in the pan. Blend the tomatillos with the with the onions, serranos, green onions, cilantro, garlic and poblanos, in batches if necessary. Pour the sauce over the pork chunks in the saute pan and cook over low heat until the sauce simmers, another 15 to 20 minutes. Remove the excess grease from the pan.
Disclaimers: This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.