Rick Bayless gave me this recipe when I asked him what his favorite easy to make Mexican pork recipe was. I made it and it was AWESOME. Here is the recipe:
Ingredients
- 3 1/2 lbs of Pork shoulder. Cut into approx 1″ cubes
- 5 tomatillo outer husk pealed off
- 1/2 of a large white or brown onion chopped (1/2 for browning and 1/2 for salsa)
- about 6 sprigs of cilantro with the thick bottom stem removed (I used a little more)
- 1/2 tsp salt, you can add more after you taste it if it is needed.
- 1 jalapeno pepper, 2 for spicy (tip with stem cut off) I used 2.
- 4-5 cloves of garlic
Directions
Roast the tomatillos and garlic under the broiler in the oven till spotted with brown and color changes from bright green to olive green color. While roasting the tomatillos roast the garlic also. It will cook quicker though and should be removed before it is black. Add the garlic, tomatillos, half of the onion, jalapenos, salt, and cilantro to a blender or food processor with about 1 cup of water and process till a chunky sauce. Brown the pork in a frying pan, don’t over crowd the pan or you will not be able to brown it quickly. Brown the other half of the onions in the same pan and add it all to a crock pot (pork, onions, salsa) and cook on low for about 8 hours. I served it with corn tortillas that had been lightly sprayed with a little cooking oil and the briefly fried. You want the tortillas still soft but with some light brown spots.