Chili Verde

Name: Chili Verde
Ingredients: 2 cups olive oil; 4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks; 2 heads garlic chopped roughly; Salt and pepper; 1/2 large yellow onion; 1 bunch cilantro; 3 limes, sliced; Corn tortillas; Salsa; 3 pounds tomatillos, peeled and quartered; 2 cups water; 2 fresh jalapenos sliced; 2 garlic cloves, diced; 1/2 large yellow onion, quartered

14 ingredients

1 steps

Ingredients

2 cups olive oil
4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks
2 heads garlic chopped roughly
Salt and pepper
1/2 large yellow onion
1 bunch cilantro
3 limes, sliced
Corn tortillas
Salsa
3 pounds tomatillos, peeled and quartered
2 cups water
2 fresh jalapenos sliced
2 garlic cloves, diced
1/2 large yellow onion, quartered

Directions

1

{"0":"In a large stockpot heat the olive oil at medium high heat and add the pork, garlic, salt and pepper to taste.","2":"Bring to boil and then lower to a simmer. Slow fry the pork for 1 hour stirring occasionally.","4":"While the pork is cooking, in a large container add two cups water to the salsa ingredients and blend with a hind blender until chunky but well combined.","6":"When the port is browned and well cooked remove 3\/4 of the oil. Add the onion and cook for 10 minutes.","8":"Add the salsa to the pork and onion and simmer for 90 minutes until pork is very tender.","10":"Divide among eight bowls. Garnish with cilantro, a squeeze of lime. Serve with warm corn tortillas."}