Estella’s Picadillo

In a stock pot, place roast, bay leaves and 2 garlic cloves. Fill with water (the water should cover the roast). Bring to boil until meat is tender and will shred, about 3 hours.

Once meat is tender, remove from pot, saving juices (discard bay leaves from pot). Place the meat onto a cutting board and shred it. Set aside in a dish.

Place 1 cup of reserved stock into the dish and place chiles into the stock. Cover and let stand about 15 minutes.

Place potatoes and chicken bouillon into the stock pot with the juices and boil until potatoes are tender, about 15–20 minutes. In a Dutch oven or thick pot, place the oil. Heat until warm then add the tomatillos. Fry about 10 minutes until golden brown and tender. Place them in a blender, saving the oil.

Once chiles are tender, remove the stems and place the chiles and juices into the blender. Add thyme to the blender also. Blend until smooth.

Add sliced onion and remaining clove of garlic to the oil and fry until tender, about 5 minutes. Add the chile sauce from the blender (be careful, it may splatter a bit). Then add the juices and potatoes to the Dutch oven. Stir and add meat also. Add salt to taste. Simmer about 10–15 mintues.

Serve with tortillas, limes and hot sauce.