Chili Verde

Preheat oven to 450F.

Trim your pork butt of any unnecessary fat. Cut meat into bite sized chunks, or about 1 inch cubes.

Put your cut up meat into a deep pot and cover with water. Pour in the 4 cups of water. Boil on medium-high heat for 25-35 minutes until the meat is fork tender.

While meat is becoming fork tender remove the husks from your tomatillos and rinse them all off. They are kind of sticky if you don’t. Place your peppers, tomatillos and tomatoes on a baking sheet and spray liberally with non-stick cooking spray. Bake in the 450F oven for about 20 minutes or until the skin starts to blacken.

Once peppers, tomatillos and tomatoes are cooked, place on a cutting board to cool. Once cool enough to handle, peel the Anaheim peppers and the Roma tomatoes. Remove the stem part of the tomatillos.

After everything is peeled, dice the peppers, tomatillos and tomatoes, leaving the seeds in. Not only do the seeds add flavor but they also add heat. Be careful with the jalapenos though, if you add too much and they are too hot, you can ruin the dish.

Check your meat. It should be done about now, and there should be just a tiny bit of water left in the pot.

Put the diced peppers, tomatillos and tomatoes into a blender along with the garlic cloves and pulse until it forms a somewhat chunky sauce. Pour the sauce into the pot with the meat and water. If it is too thick you can add about a 1/4 cup to 1/2 cup of water to thin it out. Start by adding a little at a time until you get to your deisired consistency.

Add your salt, cumin and oregano adjusting the amount you use to your taste. Some people like strong flavors and other like subtle flavors. Once you have it where you want it, let it sit on low heat for about 20 minutes to let the flavors develop.

Serve with rice, beans and warm tortillas! ENJOY!