15 small-medium Tomatillos, paper skin removed
3 Large Poblano Peppers
4-5 lbs. Pork Shoulder/Butt Roast, cut into about 1 inch cubes (remove some of the fat)
7 Cloves Garlic, chopped
1-3 Jalapenos, deseeded and diced (amount depends on heat desired)
1 Red Onion, diced
1 White Onion, diced
4 C Chicken Stock
1-2 T Fresh Lime Juice
1T Cumin Powder
1 T Oregano
1/2 T Dried Cilantro (2tsp. Coriander Powder)
1/2T Sazon Seasoning (optional)
2 tsp. Sea Salt
1-2 tsp. Fresh Cracked Black Pepper
1/4 C Olive Oil
1/2C Masa Corn Flour
-Place tomatillos on foil lined pan, coat in olive oil, place poblanos on parchment lined pan. bake 350 degrees for 20 minutes. Remove from oven, and place peppers in plastic bag (I use an old bread bag) and seal. Allow to cool about 10 minutes. Peel skin off of peppers, cut off tops and deseed. Place peppers, olive oil and tomatillos in food processor. Process until completely chopped and slightly liquidy. Set aside.
-In pan with about 1 T Olive Oil, cook onions, jalapeno and garlic over medium heat until tender. Set aside.
-In large, thick bottomed pot with just enough olive oil to lightly coat bottom, add pork. Cook over medium high heat until lightly browned. Pour in chicken stock and deglaze any pork on bottom of pan. Add in onion mixture, tomatillo mixture and all other ingredients. Bring to boil, reduce temperature and cover. Simmer for about 1 hour.
-In small pot over medium low heat, heat oil, add in flour. Whisk to make roux.
-Stir roux into pork mixture. Stir well, bring to boil, allow to cook additional about 10-15 minutes, or until slightly thickened. Enjoy over rice!