|04-27-2008, 02:24 PM||#1|
| Joker13 |
Join Date: Sep 2006
Location: Somewhere in the USA
When ever I go to a Mex restaurant this is what I order. Last batch I made I ate it for 3 days straight.
This recipe will make quite a bit, if you want to make less just scale it down.
You will need:
1 plastic produce bag full of Tomatillos not tomatoes.
4-5 SERRANO CHILLIES, more if you like it spicy
1 Chicken bullion
1 4 oz can of diced green chilies
1& 1/2 bunches of cilantro
1/2 cup water
4-5 lbs of pork cut about stew meat size. the real recipe calls for pork butt or shoulder. I used boneless country style pork ribs and it was a lot leaner cut and just as good.
What to do.
pre heat your broiler in your oven. place the tomatillos and Chiles in a pan and put in the broiler. you want them to get some what charred. when that happens take out of oven and turn them over to char the other side......
Mean while after you trim your pork of fat you will just lightly brown your meat on a pan, season with salt, pepper, seasoning salt...you decide.
now that you got your tomatilloes and Chiles charred take them out and throw them in your food processor or blender. after those are mixed in throw in the cilantro to your taste.
pour the mixture into a big pot along with the 4 oz can of diced green Chiles and the meat...also add in the 1/2 cup of water.
you set the fire or heat to LOW cause your going to let it simmer for about 2-2 1/2 hours. After about an hour of cooking throw in the chicken bullion.
you will know it is done when the meat EASLY shreds with a fork.
Last edited by Joker13; 04-27-2008 at 03:08 PM..