Roasting tomatillos, quartered onion, jalapenos and garlic cloves...
Ummmm - Devil's Envy Green Chili!
- 2 pounds tomatillos, husked and rinsed
- 1 medium sweet onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 4-8 fresh jalapeño, stemmed and seeded - 4 is fairly mild, 8 is medium heat.
- 1 cup loosely packed cilantro leaves
- 1 teaspoon sea salt
- 2 pounds pork butt
- 2 tablespoons olive oil
- 1 tablespoon butter
- sea salt and freshly ground black pepper
- I can small white beans
- 2 ½ ounces Devil’s Envy Hot Sauce
Preheat the oven to 450 degrees F.
Spray a baking sheet with cooking spray and place the tomatillos, quartered onion, jalapenos and garlic cloves on the baking tray. Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
Transfer the roasted vegetables and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves, Devil’s Envy Hot Sauce and salt and pulse a few more times until mixed. Pour into a large pot.
Cut the pork roast into ½ inch X 1 inch pieces. Season well with salt and freshly ground black pepper.
Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to the large pot with the green sauce, and repeat with remaining pork.
Add all of the cooked pork and any bits and juice to the pot and cover with lid. Simmer on low for about an hour. This would also be a good recipe for a slow cooker