Davey’s Chile Verde

5 #’s Bone-in pork shoulder

4 Tbl. Ground cumin (heaping)

3 Tbl. Whole dry oregano(heaping)

2 med size yellow onion

5 Serrano chile

2 Jalapeno chile

2 Pablano chile

2 red bell pepper

2 ½ #’s Tomatillos

3 Qts. Chicken stock

3 ears of fresh corn

In an oven at 300, slow roast the pork shoulder until it is literally falling off the bone, it should be very easy to pull apart with a fork ( be patient this could take 4 to 6 hours).It would also be a good idea to pre-season the shoulder with salt, pepper, granulated garlic.

In a large soup pot, throw in all the onions diced to about ½” in size, chopped serranos, jalapenos and sauté in olive oil.( use enough to lubricate well.) Add in the cumin and the oregano and continue to sauté until the onions turn translucent. Throw in the chicken stock and bring to a simmer. Chop the tomatillo into ½” pieces and add to the stock ( don’t forget to remove the husks prior to chopping.)

Allow this mess to simmer until all the tomatillos are falling apart in the stock and ( should look like some sort of green gruel!).

When the pork is done rip it apart pulled pork style. Add the pork to the gruel. Cut the corn off the cob and dice the pablano peppers and the red bell  peppers to about the ¼” size.Toss all that stuff in and get it hot  Salt to taste.

This is best served over Spanish rice and garnished with fresh cilantro, a couple lime wedges, grilled whole jalapenos rolled in kosher salt, and some warm corn tortillas.