Chile Verde

chile verde

sear a seasoned 2-3lb pork shoulder in extra virgin olive oil until well browned/roast about 10 cleaned and halved tomatillos, 1 onion, and 5 smashed cloves of garlic, and 1 jalapeno in extra virgin olive oil, s+p until soft/blitz in a processor or blender; 1 1/2 c toasted pepitas, handful sunflower seeds, splash of chicken stock, handful of torn fresh cilantro, the zest of one lime, and 2 tsp of toasted cumin seeds, blitz until a rough paste forms/add roasted veg and blitz again/add sauce to pan and bring to the boil/add pork back to pan and simmer on low, covered, until pork is falling off bone/to serve add generous spritz of lime,  more toasted pepitas, a handful of chopped cilantro,warm corn tortillas at the ready and pacifico beer on hand.

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