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ORIGINALLY PUBLISHED IN MI CASITA

5 tomatillos, cut in half, with hulls removed

4 cups water

2 jalapeños, halved

1 clove garlic, coarsely chopped

1/4 cup chopped yellow onion, plus

1 1/2 cups sliced

1/2 cups chopped fresh cilantro

1 1/2 tablespoons kosher salt

2 tablespoons vegetable oil

1 poblano chili, seeded, and cut into strips

2 1/2 pounds pork butt, fat trimmed, cut into

3-inch cubes Corn tortillas, the fresher the better

Chopped white onion, cilantro, and lime wedges for serving

Combine the tomatillos, jalapeños, and water in a large pot. Bring to a boil. Turn the heat down to a simmer, cook for 15 minutes or until the tomatillos and jalapeños are soft. Remove from the heat and cool to room temperature. Place the contents in a blender. Add the cilantro, chopped onion, garlic, and salt. Blend until smooth. Using a clean pot, place over medium heat and add the oil. When the oil is hot, add the poblano chili and sliced onions. Stir occasionally, cook until soft. Add the pork and the blended tomatillo mixture. Bring to a simmer. Turn the heat to medium-low. Simmer gently and stir occasionally. Be careful not to scorch the goodness. Cook for 2 1/2 hours or until you can pull apart the meat with a fork. Using two forks, shred the meat into pieces. Serve with tortillas, chopped fresh cilantro, chopped onion, and lime.

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