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Green Tomatillo Chile Pork Tacos

INGREDIENTS
three pound pork butt
two pounds tomatillos
five green chiles (dunno exactly what kind, but they aren’t real hot)
two habaneros
half a white onion
ten cloves garlic
salt
cilantro, chopped
queso fresco, crumbled
limes, wedged
savoy cabbage, chopped
corn tortillas (ours are from Tortilleria Nixtamal)

UPDATE: Forgot to add that I included two cups veal stock and a half cup dry white wine in the braising liquid.

Clean the tomatillos, peel the garlic, and cut the onion into large pieces, put on a baking pan, and put under the brolier.

While the shitte is broiling, clean and de-seed the chile peppers.

Chop a bunch of cilantro, removing most of the stems.

The shitte is done broiling, after about ten minutes.

Put the broiled shitte, chiles, cilantro, and salt to taste in a blender and blend the living fucke outte of ittee, salting to taste. Reserve some for garnishing the tacos and put the rest in the braising pot.

Here’s the beautiful three-pound boneless pork butt. I had the butcher trim most of the fat off, but you want to leave some. I told him not to bother tying it uppe, as it’ll cook more evenly and render out more fat untied, and you’re gonna shred the fucke outte of itte when itte’s done, anyway.

Braise the fucke outte of itte on the stove top on the lowest possible simmer, basting and turning every half hour. It’ll take a good four to four-and-a-half hours to finish, which is when it is literally falling apart, and a meat fork penetrates all the way through with almost no resistance.

Done! See all the dark green hydrophobic green pigments dissolved in the rendered fat? That is from the cilantro and green chiles.

Remove the meat and shred it.

Turn up the heat, and reduce the braising liquid by about half. Unless there is a huge amount of rendered fat, do not remove it.

Put the shredded meat back in the reduced liquid, mix well, and turn off the heat. The meat will immediately soak back uppe the rendered fat. And the longer you leave it soaking, the more of the braising liquid itself it will soak uppe. This shitte is even better reheated the next day after soaking in the fridge overnight, but fucke thatte! EATING NOW!

Warm the tortillas in a dry pan on medium high, arrange on plates, and dollop meat on them.

Garnish the motherfuckers with the condiments, and eat them! HOLY FUCKEOLY!!!!!!!!!!!!!

Comments

  1. Burk says

    Wait, no cumin? What are you, some kind of prevert?

    (Sorry, knee-jerk reaction. Looks delicious! Wondering how to adapt for sous vide.)

  2. Charles Sullivan says

    I only had a whole chicken on hand, so I braised that fat bastard in the liquid, then pulled the meat off the bones. I used serranos instead of habaneros. Sometimes you gotta improvise.

  3. Superfragilistika says

    Can’t follow your recipe. No dinner tonight will help my eternal dieting

  4. Charlesinsandiego says

    Looks like a kick-ass recipe. Too bad I have to work this weekend, so I have to wait until Monday to try it. We’ve had massive tomatillos in our local market recently.

    Will add cumin (because @Burk is correct and obviously a person of taste and discernment), and will toast my fresh tortillas directly on the burner until they develop a bit of char, because that’s how we do in my family. The unidentified green chilies are called Anaheim Chilies in my corner of the map.

    Just started reading this blog, think I’ll stick around.

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