Chile Verde

Chile Verde

3 lbs. pork stew meat
2 poblano chile peppers, seeded and chopped
¼ c. vegetable oil
½ onion, chopped
1 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
½ yellow pepper, seeded and chopped
¼ Tbsp. salt
1 lb. tomatillos, husks removed
Ground pepper to taste
¼ bunch cilantro, chopped
½ Tbsp. ground cumin
4 c. chicken broth

Optional: can roast peppers

In a large pot sear pork in vegetable oil until golden brown. Remove pork from pot and cook the chopped onion and garlic, season with salt and pepper. Saute until tender. Season with cumin. Transfer meat and onion mixture into a crock pot. Add chicken stock and chopped peppers. Simmer fro a while. Puree tomatillos and cilantro and add to pot and simmer for 30 – 45 mins. Transfer to a large pot and make a roux of flour and water to thicken. Pour into flour tortilla top with cheese and can smother with more cheese and chile verde.

Pulled Pork Terriyaki

Pulled Pork Teriyaki

2-3 lb. pork shoulder
½ medium onion
1 ½ Tbsp. minced garlic
6 c. chicken stock
2 Tbsp. rosemary
1 jar Seal Sama teriyaki sauce
1/2 tsp. black pepper
1 tsp. salt

Place all ingredients in crock pot and simmer for 6 hours on high. Remove roast from pot and let cool. Shred pork meat and place the meat in a medium sauce pan and pour Seal Sama teriyaki sauce. Bring to a boil then remove from heat and serve.
Can serve on hamburger bun or salad, etc.