Chile Verde
Chile Verde is my second all-time favorite in Mexican food. (I haven't blogged yet about my #1 favorite yet!)
Here are the ingredients: chicken bouillon, onion, pork shoulder, jalapenos, tomatillos, and canned whole green chiles. You'll need two corn tortillas and five cloves of garlic, too. I'm going to make this in my big ol' cast iron pan.
First, "unwrap" the tomatillos and give them a bath. (Save the bubbles for you... all these need are a rinse in the sink!) 
Coarsley chop the tomatillos, chicken bouillon, garlic, half the onion, jalapenos and green chiles and put them into the bowl of a food processor. Mix until well combined.
I thought I might have to do this in batchees, but as it turned out, everything fit and just about filled my 7-cup processor.
Remove as much fat as you can from the pork and cut into 1" pieces.
You'll end up with a big plate of meat like this!
Put a couple tablespoons of olive oil into a pan and add the meat. 
Cook over medium heat until the meat loses its color.
I've had this recipe for years and have only made it a few times. Why? Because when I lived in SoCal, I could go to a restaurant and order it instead of going to the work of making it!
Now that I'm living in Havre, Montana and the only Mexican restaurants in town are Taco John's, Taco Time, and Taco Treat, I'll probably be using this recipe more often than I have in the past.
If you want the taste of authentic Chile Verde, you'll have to try this recipe. It tastes so good you'll think you've died and gone toheaven the Imperial Valley where you can find the best Mexican food in the world! Yes, I said it. The best.
Now that I'm living in Havre, Montana and the only Mexican restaurants in town are Taco John's, Taco Time, and Taco Treat, I'll probably be using this recipe more often than I have in the past.
If you want the taste of authentic Chile Verde, you'll have to try this recipe. It tastes so good you'll think you've died and gone to
Here are the ingredients: chicken bouillon, onion, pork shoulder, jalapenos, tomatillos, and canned whole green chiles. You'll need two corn tortillas and five cloves of garlic, too. I'm going to make this in my big ol' cast iron pan.First, "unwrap" the tomatillos and give them a bath. (Save the bubbles for you... all these need are a rinse in the sink!) Coarsley chop the tomatillos, chicken bouillon, garlic, half the onion, jalapenos and green chiles and put them into the bowl of a food processor. Mix until well combined. I thought I might have to do this in batchees, but as it turned out, everything fit and just about filled my 7-cup processor.Remove as much fat as you can from the pork and cut into 1" pieces.You'll end up with a big plate of meat like this! Put a couple tablespoons of olive oil into a pan and add the meat. Cook over medium heat until the meat loses its color.Add the sauce, cover and let simmer for 4 hours. The meat will be so tender! During the last half-hour of cooking time, cut two corn tortillas into 1/2" dice, add it to the pan and stir frequently. The tortillas will break down and thicken the sauce.
