2.5 lbs. pork shoulder roast, cut into ½ inch cubes
2 lbs. tomatillos
2 cups chicken stock
2 tablespoons cooking oil
1 yellow onion, diced
4 garlic cloves, minced
1 bunch cilantro
Juice from 1 lime
2 jalapeno peppers
2 habanero peppers
1 tablespoon cumin
½ teaspoon paprika
½ teaspoon black pepper
1. Cut pork roast into ½ inch cubes.
2. Heat the oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.
3. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
4. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low.
5. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno peppers & habanero peppers, turning often, until the skins start to blacken (about 10 minutes).
6. Place the charred tomatillos, jalapeno peppers, habanero peppers, cilantro, and lime juice into a food processor or blender and blend until smooth. Add to the pork in the soup pot and simmer with the lid off for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process.
This is the perfect stuffing for flour tortillas. Add diced tomatoes.
WARNING: This is HOT. Mouth-burning, make-your-nose-run, kind of hot. I like it that way but if you don’t, take the seeds out of the habaneros before adding to the food processor.