Also found on her website
2 ½ pounds pork shoulder roast
2 Tbsp coconut oil
1 yellow onion diced
4 garlic cloves
1 tbsp ground cumin
½ tsp smoked paprika
½ tsp black pepper
2 cups Chicken Broth
2 pounds tomatillos
1 jalapeno
1 bunch cilantro
Juice from 1 lime
Sea salt
Cut the pork roast into ½ cubes. In a large soup pot, heat the coconut oil over medium-high heat and add the pork once the oil is hot enough to sizzle when you add a chunk of meat. Brown the pork pieces for 4-5 minutes, then remove them with a slotted spoon and set aside.
Add the onions and garlic to the hot oil and pork drippings and sauté for 7-10 minutes or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika, and black pepper to the onions and garlic and mix well (the mixture will be kind of pasty).
Add the chicken broth and mix well, making sure to scrape all the goodness off the bottom of the pan. Return the pork to the liquid in the soup pot and bring to a boil. Turn heat down to low and let the pork simmer.
While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno, turning often, until the skins start to blacken (about 10 minutes). I also do this in the broiler sometimes, lining a cookie sheet with aluminum foil for easy cleaning.
Place the charred tomatillos and jalapeno, cilantro, and lime juice into a food processor or blender and bend until smooth. Add the tomatillo mixture to the simmering pork, season the Chili Verde with a little sea salt, and simmer on low for 2 – 2 ½ hours stirring occasionally, or until the pork is fall-apart tender.
This can also be done in a slow cooker.
