Serves 8

Total Time: 3 hours, 45 minutes

Ingredients

5 Anaheim peppers

8 garlic cloves

2 lbs tomatillos

1 medium yellow onion

4 lbs pork shoulder

2 tbsp butter

1 tsp cumin seeds

2 tbsp fresh chopped cilantro

2 cups Dragon’s Milk by New Holland Brewing

3 cups chicken broth

1 tsp salt

½ tsp fresh ground black pepper

Optional

Cilantro for topping

Queso fresco for topping

Tortilla chips

 

Directions

Preheat the oven to 450. Spray or brush the Anaheim peppers with olive oil and roast for 20 minutes, turning every five minutes. When they are finished roasting, remove the stem, seeds, and veins but you can leave the charred skin. Chop the peppers and onion.

Peel the leafy covering off of the tomatillos, wash them, and then puree along with the garlic cloves.

Cut the pork into 1 inch pieces and then add it to a large pot. Brown the pork with 2 tbsp of butter. [When I bought the pork, it came in a pack with some bone-in, some boneless. I bought 4 ½ lbs so that after I trimmed the meat, I ended up with 4lbs].

Once the pork is browned, add the chopped onions, cooking until tender (about 5 minutes).

Next, add all the remaining ingredients to the pot, including the puree and liquids.

Cover the pot, bring it to a boil and then reduce to a simmer, cooking for 3 hours. For best results, serve topped with a tiny bit of cilantro (for looks), queso fresco (for taste), and tortilla chips (for scooping).