Pulled Pork Chile Verde

5 Poblano Chiles
5 Anaheim Chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (5-6 lbs)
1 cup chicken stock
1 jalepeno, roughly chopped
1 jar salsa verde (optional)
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced into wedges



Directions:

1. Preheat broiler. Place washed anaheim and poblano chiles on cookie sheet. Roast the chiles on the top rack until the skin bubbles and darkens. Roast evenly on all sides.

2.Let the peppers cool slighlty and use a knife or fingers to peel the skins off all the peppers. Set aside.

3.Season pork with salt and pepper. Heat a large skillet over medium heat. Brown all sides of the pork butt about 3-4 minutes per side. Place the pork in a crock pot.

4. In same skillet with the pork fat, saute onions and garlic until golden brown for about 8 minutes. Add to crock pot.

5. Remove the papery coverings of the tomatillos. Chop into quarters and place in blender/food processor. Add the skin poblanos and anaheim chiles. *I took the seeds out!* For more heat, you can leave the seeds in.* Puree until smooth. Add to crock pot.

6. Add chicken stock to crock pot. Simmer in the crock pot for 10 hours on low. Add jalepeno and cook for another 2-4 hours until the pork falls apart. Use a fork to shred. Add salsa verde if you need more liquid and cook for another 3-6 hours.

7.Heat tortillas in a pan. Serve tortillas warm with the pork, sour cream, chopped cilantro and lime wedges.



Top it off with a nice cold Limeade!!



I give this recipe a 5-star rating! I made it for Jason on his 30th Cinco de Mayo Birthday and he LOVED it! It was a hit! Such good flavors melded into the meat and not spicy! Even though it was very time consuming, it is well worth it, especially for a party!!



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