This recipe is an adaptation of Guy Fieri’s recipe. I use the slow cooker method which renders a very tender pork that marinates in great flavor over and 8 hour process. There is little fat when you trim the pork and this flavorful dish is delicious served over rice with lots of options for garnishes.

Serves 8-10

Chile Verde:

  • 2 medium-size ancho chiles (dried and stemmed)
  • 15-20 tomatillos, husks removed
  • 3 -5 tablespoons olive oil, divided
  • 1 large sweet onion, chopped (about 2 cups)
  • 2 medium-size poblano chiles, stemmed, seeded, and diced
  • 2 medium-size fresh Anaheim chiles, stemmed, seeded, and diced
  • 2 jalapeño chiles, stemmed, seeded, and finely diced
  • 8 medium garlic cloves, minced
  • 4 -5 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2 inch chunks
  • 2 tablespoons kosher salt, divided
  • 1 tablespoon plus 1 teaspoon black pepper, divided
  • 1/2 cup dry white wine
  • 3 tablespoons white vinegar
  • 2 cups chicken stock
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 fresh or dried bay leaf
  • Juice of 1-2 limes
  • Garnishes: Crispy Tortilla Strips (recipe follows), chopped fresh cilantro leaves and tender stems, sliced scallions, fresh chopped tomato

Crispy Tortilla Strips:

  • 6 fresh flour or corn tortillas, sliced into 1/4-in. strips
  • Olive oil
  • Kosher salt, to taste

Directions:

for the chili:

Place the ancho chiles in a Pyrex cup, boil water and pour boiling water over chilis to submerge them. Cover with a plate and allow chilis to soak and hydrate submerged for about 10 minutes until softened. Once cool enough to handle, chop up chilis and set aside.

Meanwhile, preheat oven to 425. Line a baking sheet with parchment paper. Season tomatillos and 3 garlic cloves with salt pepper and toss in an olive oil. Arrange tomatillos and allow to char and roast turning golden and bursting. Remove from oven and set aside until cool enough to handle, about 10 minutes and give the mixture a rough chop along with all the juices.

Season chucks of pork with salt and pepper and pat dry. Heat 2 tablespoons of the oil in a large Dutch oven or use your slow cooker insert that works on the range. Heat oil over medium until shimmering, and sear pork in batches to brown on either side (about 4 minustes a side). When pork is finished, add onion, poblano chiles, Anaheim chiles, jalapeños chiles, and garlic. Cook, stirring occasionally, until translucent but not brown, about 6 minutes. Transfer seared pork back into your pan along with any accumulated juices. Turn heat to high and add wine and vinegar and chicken stock along with all the seasonings. If you are using a Dutch oven for the searing portion of the recipe, transfer everything to the slow cooker at this point and add in the chopped hydrated chilis and tomatillo mixture. Slow cook pork on low setting for about 8 hours, tossing occasionally. Add lime juice at the end of cooking

Pork is ready when it breaks up with a fork. Serve over steamed rice with desired garnishes including cilantro, chopped tomato, fresh lime juice, scallions and crispy tortilla strips.

crispy tortilla strips:

Preheat oven to 350. Line a baking sheet with parchment paper. Toss strips in olive oil and season lightly with salt and pepper and spread the strips in a single layer. Bake in oven for about 15 minutes until crispy, tossing once or twice to insure even browning. Enjoy!!!