GREEN CHILI PORK

By á-167718

Ingredients

• 1 pork shoulder, trimmed and cut into 1" cubes
• 1 small onion roughly chopped
• 4 garlic cloves
• 3 T white vinegar
• Southwest spice(chili powder, taco seasoning, cumin, garlic powder, salt and pepper) to coat pork
• 1 c of Manteca lard cut into chunks
• 2 gaujillo chilis
• water a/n
• for the sauce: 12 tomatillas outer skins removed and rinsed
• 1 onion peeled
• 1 head of garlic halved
• 1 small can of mild diced green chilis
• 2 c of long grain white rice cooked

Preparation

Step 1

. for marinade: place onion, garlic cloves, 3T vinegar in a blender and blend, you might need a little water to get to blend, seasoned pork with the southwest spice and place in a 1 gallon size Ziploc freezer bag. Next pour the marinade over the pork, seal and refrigerate overnight

. For the sauce: cut onion in half and place on a baking sheet along with the head of garlic and roast in the oven, place the tomatillas in a sauce pan, cover with water and boil until soft. Next place the roasted onion in a blender, squeeze out the roasted garlic cloves and add to the blender with the tomatillas and blend add a little of the tomatilla water. After blending pass the pureed mixture through a sieve to remove any seeds, place in a skillet and cook until the sauce has reduced and thickened season with salt and pepper to taste

. Place the pork, lard halved orange, 2 guajillo chilis in a roasting pan cover with water and cook in the oven at 350 degrees for a half hour, after cover the pan with foil, reduce heat to 300 and continue cooking until the pork is tender, remove the pork only from the pan and add into the sauce cook for a couple of minutes and serve over the cooked rice