I’ve had a version of this dish on my Camping/Cast Iron page for some time, but I recently realized I did not have a home cooked version. This is one of my favorite dishes, and what I most often order when we go out to a Mexican restaurant.
3 Anaheim or Hatch Chiles (or a comparable weight of canned, roasted, skinned chiles).
2 Serrano or Jalapeno peppers
6 tomatillos
1 small white or yellow onion, split
4 garlic cloves
1 bunch cilantro
1 tsp cumin
2 tsp oregano
2 cups of water or beer
1 chicken bouillon cube
2 bay leaves
Instructions
Cut the pork up, either into cubes, or into 3-4” chunks if you prefer to shred the pork.
Season with salt and pepper, and then dust with the flour
Brown the pork in batches, don’t stir it, let it sit and brown.
Chop half of the onion and mince two of the garlic cloves. Add to the pork when the pork is half done and cook until the onion is softened.
Roast the chiles, peppers, tomatillos, the other half of ½ the onion and 2 of the garlic cloves on a grill or on a gas stove. You want to char them for flavor but just the very outside.
Peel the Anaheim or Hatch Chiles and remove the seeds if you want to reduce the heat.
Combine the chiles, peppers, tomatillos, charred onion and garlic in a blender. Add the cumin, oregano, and cilantro and blend until smooth.
Put the pork into a slow cooker, and pour the salsa verde over the top.
Place a couple of bay leaves on the top.
Cook on high for 4 hours or low for 8 hours.
Serve with Mexican Rice and tortillas, along with lime wedges and hot sauce.
