Chile Verde

Chile Verde serves 15

4-5 lbs pork roast or shoulder or butt 3 cloves garlic, minced 1 1/2 tsp salt 1 tsp pepper
1 lb tomatillas 1/2  med onion 3 cloves garlic, peeled 1/2 bunch cilantro 1 4oz can green chilies 1/2 jalapeno
1 tsp cumin 1/2 tsp beef bouillon 2 tsp spicy montreal steak seasoning 2 tsp of salt Evenly sprinkle pork with 3 cloves minced garlic, 1 1/2 tsp salt and 1 tsp pepper.  Place in a slow cooker on low for 8 hours or high for 4 hours.  I usually do 8 hours on low.  Shred pork with a fork disreguard visible fat and bone.  Do not drain liquid.

 Preheat oven to 300 degrees F.  Remove wrappers and wash tomatillas.  Place tomatillas and jalapeno on a baking sheet.  Roast for 20 minutes then turn them over and roast for 20 more minutes.  They should swell while roasting.   Color before roasting.

Colr after roasting.

Place tomatillas, jalapeno, onion, garlic, cilantro, and green chilies in a blender.  Blend until smooth. Add cumin, bouillon, steak seasoning, and salt to blender.   Blend a few more seconds.  

Pour sauce over the shredded pork and stir together.  Let simmer at least 15 minutes before serving.  Serve with burrito or taco shells, chips, over salad, etc.

   *The larger and bright green tomatillas the better the flavor.  I usually peel them in the store to make sure they are not wilted or pale. *I make this a lot for parties because it feeds so many and it is easy to keep warm during party in the crockpot. *I usually freeze half of the chile verde because it makes so much. *I usually double the sauce and freeze one batch of sauce for later. *You can use any steak seasoning you like. *I cut the cilantro right before the twist tie to get rid of the ends.