Ultimate Pork Chile Verde

The one and only time my dad cooks each year is to make this for my birthday! I can't even express how good it is. I finally snatched the recipe with all the secret touches and served it for a dinner party. Just as I had hoped it was a huge hit, everyone went wide eyed and back for seconds. It seems like a lot of steps because I don't want to leave out the tips that make this great. Really it's pretty easy, read through instructions before you begin. This recipe feeds an army so I always put leftovers in ziploc bags and freeze for later or put on top of nachos the next day!

• Ready In: 3 hrs 45 mins
• Serves: 20

Ingredients

• 5 -6  lbs  picnic  pork roast, shredded or cubed (I usually cook in crock pot, see below)
• 2  tablespoons  vegetable oil
• 2  large yellow onions, chopped
• 6  garlic cloves, minced
• 1  tablespoon sea salt or 1  tablespoon kosher salt
• 1  tablespoon ground cumin
• 5 (14 ounce) cans chicken broth
• 8  poblano chiles
• 4  jalapeno peppers
• 2  yellow bell peppers
• 3  lbs  tomatillos, husks removed
• 1  bunch cilantro leaf, coarsely chopped no stems
•  pepper
• 20  flour tortillas
• 2  lbs monterey jack cheese, shredded

Directions

1. You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
2. Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
3. Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
4. Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
5. Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
6. In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
7. Add onion mix to chicken stock
8. Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
9. Add peppers and tomatillo/cilantro puree.
10. Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
11. On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
12. Put under broiler in oven to melt cheese and serve!
13. *I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.