|YIELDS: 8 Servings||PREP TIME: 15 mins||COOK TIME: 6 hrs||TOTAL TIME: 6 hrs 15 mins|
Chile Verde with slow roasted pork shoulder, cooked until super tender and simmered in a spicy, tangy green sauce. It's wonderful served over rice, with tortilla chips, or as a filling for tacos and burritos.
- Cut the pork shoulder into cubes, add to a large pot, and simmer over medium heat for 2-3 hours.
- Place the pasilla peppers and bell peppers on a preheated grill and cook until charred on the outside.
- Transfer to a ziptop bag and let stand for several minutes. (This makes it easier to remove the blackened skin.)
- Remove the seeds and blackened skin from the peppers and place in a blender.
- Remove the husks from the tomatillos, cut into quarters, and place in the blender.
- Add the garlic and blend until smooth.
- Pour the sauce over the pork, stir in the diced onion, and season with a pinch of brown sugar, salt, and cumin.
- Simmer on low heat for 2-3 hours.
- Serve with tortilla chips and enjoy!