Bruzer’s pork chile
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and quartered
3 jalapeno peppers, stemmed, seeded and rough chopped
3 serano peppers, stemmed, seeded and rough chopped
2 poblano peppers, stemmed, seeded and rough chopped
2 garlic cloves
4 tablespoons canola oil
1 tablespoon olive oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
4 cups chicken stock, 1 cup chopped fresh cilantro, stemmed. Salt,
Pepper to taste
10 flour tortillas, warmed.
Preheat the oven to 400 degrees.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes
Meanwhile, heat a large Dutch Oven over a medium-high burner, add the canola oil and cook the pork until well-browned. When browned, add all of the pork back to the Dutch Oven and cover with chicken stock. Add the roasted vegetables, cover and place in the oven. Cook at 250 until the pork is very tender, 2 - 3 hours. Thicken the chile to taste
Puree the cilantro in a food processor with 2 tablespoons of water. Remove the pork chile from the oven and stir in the cilantro puree. Season to taste with salt and pepper. Serve with a dollop of sour cream and the warm flour tortillas.
If you want to feel more burn, don't seed the jalapenos
I usually make a double or triple batch
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and quartered
3 jalapeno peppers, stemmed, seeded and rough chopped
3 serano peppers, stemmed, seeded and rough chopped
2 poblano peppers, stemmed, seeded and rough chopped
2 garlic cloves
4 tablespoons canola oil
1 tablespoon olive oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
4 cups chicken stock, 1 cup chopped fresh cilantro, stemmed. Salt,
Pepper to taste
10 flour tortillas, warmed.
Preheat the oven to 400 degrees.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes
Meanwhile, heat a large Dutch Oven over a medium-high burner, add the canola oil and cook the pork until well-browned. When browned, add all of the pork back to the Dutch Oven and cover with chicken stock. Add the roasted vegetables, cover and place in the oven. Cook at 250 until the pork is very tender, 2 - 3 hours. Thicken the chile to taste
Puree the cilantro in a food processor with 2 tablespoons of water. Remove the pork chile from the oven and stir in the cilantro puree. Season to taste with salt and pepper. Serve with a dollop of sour cream and the warm flour tortillas.
If you want to feel more burn, don't seed the jalapenos
I usually make a double or triple batch
