ATK Green Chili with Pork (Chile Verde Con Cerdo)

americastestkitchen.com

Debbie Fenner

1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces, trimmings reserved

1 tablespoon plus 1 teaspoon kosher salt, divided

1 cup water

1 ½ pounds tomatillos, husks and stems removed, rinsed well and dried

5 poblano chiles, stemmed, halved, and seeded

1 large onion, cut into 8 wedges through root end

5 garlic cloves, unpeeled

1 jalapeño chile, stemmed and halved

1 tablespoon vegetable oil

1 teaspoon dried oregano

1 teaspoon ground cumin

⅛ teaspoon ground cinnamon

Pinch ground cloves

2 bay leaves

2 teaspoons sugar

1 teaspoon pepper

½ cup minced fresh cilantro, plus extra for serving

Lime wedges

subheading: BEFORE YOU BEGIN:

Pork butt roast is often labeled Boston butt in the supermarket. If your jalapeño is shorter than 3 inches long, you may wish to use two. If fresh tomatillos are unavailable, substitute three (11-ounce) cans of tomatillos, drained, rinsed, and patted dry; broil as directed. Serve with white rice and/or warm corn tortillas.

Directions at americastestkitchen.com

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