Chile Verde Pork Stew

Ingredients: 

 2 lbs tomatillos, paper skin removed and sliced in half
1 large sweet onion, diced
8 cloves peeled garlic
3 jalapenos sliced in half, seeded and ribs removed
2 poblano peppers
4 lbs of boston butt, cut into 2" cubes
1 cup fresh chopped cilantro

Instructions: 

1. Arrange a rack in the middle of the oven and preheat to 400 degrees. Place the tomatillos, onion, and garlic on a baking sheet. Roast until softened and golden-brown, about 20 to 25 minutes. When done put vegetables in a food processor and set aside.

2. Turn the broiler to high, place the jalapenos and poblanos on a baking sheet. Broil until charred and blistered, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap. Let the peppers sit for about 10 minutes until cool enough to handle. Then rover the skin from the jalapenos, the seeds, stem and seeds from the poblano peppers. Then add the peppers and cilantro to the food processor, then blend the sauce until smooth.

3. Heat a large cast iron skillet over medium-high heat. Season the pork with salt and pepper to your liking and brown each side of the meat in small batches. Only 2 to 3 minutes per side and then put the meat in a croc pot.

4. Once the meat is all done then pour the sauce over the meat and cook on low for 6 to 7 hours/high 4 to 5 hours.

5. Serve with corn tortillas, cheese, cilantro, sliced onion and sliced avocado. Or replace the corn tortillas with cooked rice.