Peter is my facebook friend. I don't remember how we met. I think it was back in my Mafia Wars days. Peter lives in Joplin, Missouri with his cute wife, and he's just the nicest guy! One day he was facebooking about an awesome dinner they were about to sit down to. He made it sound so good I was wishing I could toss some floo powder into the chimney and transport myself to his dining table. Since that wasn't an option, I asked him for the recipe instead.
Start with 1 pork shoulder
(approximately 6-8 pounds)
Trim excess fat and cut into 3/4 inch cubes
Salt and Pepper pork
Brown thoroughly
Place in stock pot
Verde Sauce
Peel and remove stems from 1 1/2 pounds tomatillos
Cut in half (from side
to side so there is a top half and a bottom half)
Place halves, cut side
down, on a baking pan covered with aluminum foil,
roast for 9 minutes (We use the broiler with the rack in the middle of the oven)
Roast 6 poblano
peppers, for nine minutes, until the skin blackens and bubbles
After they are
roasted, put into a brown paper sack and let stand for 10 minutes
Remove peppers
from bag; peel off skin and remove stems
Add tomatillos and
poblanos to food processor
Chop one bunch of
Cilantro, add to food processor
Add 1 Tbs oregano
Add 1 tsp ground clove
Add 1-2 fresh jalapeños to mix. if
you like it spicy
Mix in food processor
until smooth
Add verde sauce to the
stock pot with the pork
After Adding Verde Sauce to Stock Pot, Add:
1 chopped onion
1 can chicken broth
Simmer 2 - 2 1/2 Hours
*Peter's family serves over rice or hominy. Normally, Peter doesn't like hominy, but he says it's really good with this. They also serve it with warm flour tortillas instead of bread.
Enjoy!
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