Puerco Con Chile Verde

Name: Puerco Con Chile Verde
Ingredients: 3 pounds pork butt, cubed (with fat); 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon lemon pepper; 1/4 teaspoon ground oregano; 4 cloves garlic, minced; 3 cups Salsa Verde, recipe follows; 1/2 cup fresh cilantro, chopped; 1/2 teaspoon ground cumin; 2 small cans green chiles, minced; 1 large yellow onion, chopped; 12 tomatillos, husks removed; 4 cloves garlic; 2 jalapenos, stems removed; 1 serrano pepper, stem removed; 1 small yellow onion, chopped (reserve half); 1/4 cup fresh cilantro, finely chopped; 1 teaspoon salt

18 ingredients

6 steps

Ingredients

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stems removed
1 serrano pepper, stem removed
1 small yellow onion, chopped (reserve half)
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Directions

1

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes.
2

Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes.
3

Transfer to a slow cooker, cover and cook on high for 30 minutes, and then turn down to low and cook for 3 hours to 3 hours 30 minutes.
4

In a saucepan, boil the tomatillos, garlic, jalapenos, serrano pepper and half of the onions in 2 cups of water until the mixture floats to the top of the saucepan, about 30 minutes.
5

Strain out the pulp and reserve the liquid.
6

In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.