Chili Verde

Method:

3 lb. pork shoulder

1 head garlic, peeled and chopped

1 c. extra virgin olive oil

1/2 yellow onion, peeled and chopped

coarse salt

freshly ground black pepper

flour tortillas

cilantro

limes

For the salsa verde:

1.5 lbs tomatillos

1 jalapeno, seeded, deveined and chopped

1 garlic clove, peeled and choped

1/4 yellow onion, peeled and chopped

Trim the pork shoulder and cut it into 1.5 inch chunks. Toss the pork into a heavy-bottomed pot with the garlic. Season generously with coarse salt and fresh ground black pepper. Add the olive oil and bring the oil to a gentle boil. Reduce the heat, cover, and simmer for an hour or so, stirring occasionally.

Husk and quarter the tomatillos. Toss them into a food processor with the jalapeno, garlic, onion and a cup of water. Pulse the processor a few times and then give it a nice whiz to combine.

Take the pot off the heat and carefully remove the pork. Pour off all but a bit of the oil, leaving just enough to coat the bottom of the pot. Over medium heat, saute the onion for five minutes. Add the pork and cook for another five minutes or so. Add the salsa verde, stir to combine, and simmer for about 90 minutes, until the pork is fork-tender.

Carefully remove the pork from the pot and shred it with two forks. Return it to the pot and season to taste with coarse salt and freshly ground black pepper.

Quickly blister the tortillas over an open flame and serve a few alongside each bowl. Garnish each bowl with cilantro and lime wedges.