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1
Preheat oven to 450F.
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2
Trim your pork butt of any unnecessary fat.
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3
Cut meat into bite sized chunks, or about 1 inch cubes.
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4
Put your cut up meat into a deep pot and cover with water.
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5
Pour in the 4 cups of water.
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6
Boil on medium-high heat for 25-35 minutes until the meat is fork tender.
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7
While meat is becoming fork tender remove the husks from your tomatillos and rinse them all off.
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8
They are kind of sticky if you dont.
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9
Place your peppers, tomatillos and tomatoes on a baking sheet and spray liberally with non-stick cooking spray.
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10
Bake in the 450F oven for about 20 minutes or until the skin starts to blacken.
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11
Once peppers, tomatillos and tomatoes are cooked, place on a cutting board to cool.
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12
Once cool enough to handle, peel the Anaheim peppers and the Roma tomatoes.
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13
Remove the stem part of the tomatillos.
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14
After everything is peeled, dice the peppers, tomatillos and tomatoes, leaving the seeds in.
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15
Not only do the seeds add flavor but they also add heat.
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16
Be careful with the jalapenos though, if you add too much and they are too hot, you can ruin the dish.
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17
Check your meat.
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18
It should be done about now, and there should be just a tiny bit of water left in the pot.
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19
Put the diced peppers, tomatillos and tomatoes into a blender along with the garlic cloves and pulse until it forms a somewhat chunky sauce.
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20
Pour the sauce into the pot with the meat and water.
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21
If it is too thick you can add about a 1/4 cup to 1/2 cup of water to thin it out.
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22
Start by adding a little at a time until you get to your deisired consistency.
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23
Add your salt, cumin and oregano adjusting the amount you use to your taste.
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24
Some people like strong flavors and other like subtle flavors.
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25
Once you have it where you want it, let it sit on low heat for about 20 minutes to let the flavors develop.
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26
Serve with rice, beans and warm tortillas!
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27
ENJOY!
