two pounds cubed trimmed pork shoulder
two pounds tomatillos
one head garlic, rough dice
one large white onion, rough chop
different peppers (see photo), including one habanero, seeded and stemmed
extra light olive oil
fucketonne of chopped cilantro
one pint chicken stock
one large splash rye (or bourbon)
one cup dry white wine
one teaspoon ground coriander
one teaspoon ground cumin
one half tablespoon dried oregano
fresh-ground cracked pepper
salt to taste
one cup whole-grain buckwheat kasha
These are the peppers. The red one is a habanero, the others I don’t know what they are called, but the smaller darker green ones I think are probably serranos, and the others are not hot.
Take off the little jackets from the tomatillos and clean them well.
Broil on high to fully soften them, allowing the skin to partially brown/blacken. Any really large burnt skin pieces can be discarded, but plenty of the brown/black can be left in.
Blend the fucke out of the tomatillos (and the juice they exuded on the broiling pan) and peppers to make the base of the chile sauce.
Very nice fresh cubed trimmed pork shoulder.
Brown the pork in batches in hot extra-light olive oil, and reserve.
This is the beautiful browned residue left in the pot.
Throw the onions and garlic into the pot, add the cumin, coriander, oregano, bay leaf, and fresh-ground black pepper. Sautee until the onions are translucent and the garlic is fully soft.
We have both Bulleit and Templeton rye, so we did a little comparative tasting to decide which one to use for deglazing. The Bulleit is spicier and the Templeton has more vanilla notes, so we chose the Templeton.
Deglaze with a hugeasse splash of the Templeton rye, and also take a bigge motherfucken swigge. Reduce until the alcohol is gone.
Add the wine to finish deglazing the pan, and reduce until all of the alcohol is gone.
Add the tomatillo chile base and the chicken stock.
Bring to a boil, add the pork, cover, and turn the heat down to a very low simmer. Simmer for a couple hours, stirring occasionally, until the pork is almost done, salting to taste.
Add a fuckeloade of cilantro, stir to incorporate well, and keep simmering. If you want to reduce/thicken the sauce, you can leave the lid off at this point.
After about another half hour of simmering, itte’s done! Cook the kasha by bringing two cups of water to a boil with some salt to taste, add the kasha, stir well, cover, turn down the heat and simmer until all the water is absorbed, ten-to-twelve minutes. Let the kasha rest for a few minutes covered, uncover, and fluff with a fork.
Put some kasha in a bowl and ladle the chile verde on top. After I took this picture, I added more liquid sauce on top cause I love chile verde sauce. EATTE ITTE!!!!!!!!!!!!!!!!!!