• 12 oz. Tomatillos
• 1 Serrano pepper
• 2 Jalapeno Peppers
• 1 Pablano pepper
• 6 oz. Onion, small dice
• 1 oz. Cilantro, rough chop
• ½ oz. Garlic, crushed
• ¼ tsp. Cumin, ground
• ½ tsp. Mexican oregano, dried
• ½ tsp. Kosher salt
• ½ tsp Pepper, ground

For the pork:

• 1 ½ lbs. Pork shoulder, large dice
• As needed oil for sautéing
• 1 ½ C Chicken stock or water
• TT Lime Juice
• TT Kosher salt
• As needed Cilantro, rough chop for garnish
• As needed Cotija cheese, crumble for garnish

1. Using the broiler or open flame, slightly char the tomatillos, serrano, jalapenos, and poblanos. Cover and cool slightly.
2. Remove the stems from all the peppers.
3. Remove the seeds of the Jalapeno and Pablano pepper.
4. Rough chop all the peppers.
5. In a blender, puree the tomatillos, peppers, onion, Cilantro, garlic, cumin, and oregano until smooth.
6. Season the pork with salt and pepper
7. Heat some oil in a pot over high heat. Sear the pork until all sides are caramelized and golden brown.
8. Lower the heat and add the chile Verde sauce and stock to the pot.
9. Stir and be sure to incorporate all the crispy bits of pork on the bottom of the pot. Bring to a low simmer and cover for 2 to 3 hours, until meat is fork-tender, but not quite falling apart.
10. Add lime juice and salt to taste
11. Top with cilantro and a sprinkle of cotija cheese.
12. Serve with white rice or warm tortillas

Yield: 3 portions