Posted 08 February 2008 - 12:45 PM
2-4 Lbs boneless Pork roast or country style strips, cubedCumin as requiredOregano as requiredSalt, go easy!Peppercorns or coarse black pepper as required - “Mild” heatAND 2-4 jalepenos chopped coarse - “Medium” heatOR 1 whole habanero - “HOT” heat1 head of garlic, separated into whole cloves2 Lbs fresh tomatillos, shucked, washed & halved2 large yellow onions chopped in quarters1 large can green enchilada sauceBrown the meatStart by generously seasoning meat with cumin, oregano, pepper and salt then browning. Meat doesn’t have to be cooked through, just browned. Remove and set aside.Slow cookingIn a crockpot, layer onions on the bottom, then meat, tomatillos, garlic and your choice of peppers, mild, medium or hot above.Pour enchilada sauce over everything.Cook on low for 6-8 hours. DO NOT STIR.Make the sauceUsing a slotted spoon, scoop out all the meat chunks and set aside.Using a ladle, drain off as much liquid as possible, probably 4 cups or more.Puree remaining mixture using a hand held blender or pour it into a standard blender. Careful, it’s hot!Final cookingAdd the meat back in and continue cooking until meat begins to flake apart, usually a couple hours.