Sort ingredients
dubsaw
QR Code
Listen
Pdf
Boil the pork shoulder in the water with the 10 garlic cloves, ½ onion, salt and pepper for 45 minutes on high heat.
Take the meat out and sear it on high heat with oil until browned.
Make the chili verde sauce by cooking the 15 tomatillos, 4 jalapenos, ½ onion, and 8 garlic cloves in oil on high heat for a few minutes, then add the meat broth.
Blend the chili verde sauce.
Using a strainer, scoop the chili verde sauce into the meat to get rid of excess water and make the sauce rich and thick.
Simmer the chili verde on low heat for 30-60 minutes until desired taste and consistency.