Chef Susanne’s Tomatillo Braised Pork - Chile Verde in Clay

Name: Chef Susanne’s Tomatillo Braised Pork - Chile Verde in Clay
Ingredients: 2 pounds tomatillos, husked, rinsed and dried; 3 fresh Serrano chilies; 1/2 cup chopped cilantro leaves, plus a few sprigs for garnish; Sea Salt as needed; 2 tablespoons olive oil; 3 pounds pork country ribs, or pork shoulder, cut into large chunks; Salt and Pepper to season the meat; 2 medium white onions, finely chopped, plus some round slices for garnish; 3 cloves garlic, peeled and finely chopped; 8 medium boiling potatoes, quartered 0r 1(15-ounce) can hominy, drained and rinsed

vitaclaychef.com

Slow cooking is the key for this hearty Mexican stew. Make it a few days ahead of time and deep and succulent flavors will develop day by day. For the sauce: 2 pounds tomatillos, husked, rinsed and...

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Ingredients

2 pounds tomatillos, husked, rinsed and dried
3 fresh Serrano chilies
1/2 cup chopped cilantro leaves, plus a few sprigs for garnish
Sea Salt as needed
2 tablespoons olive oil
3 pounds pork country ribs, or pork shoulder, cut into large chunks
Salt and Pepper to season the meat
2 medium white onions, finely chopped, plus some round slices for garnish
3 cloves garlic, peeled and finely chopped
8 medium boiling potatoes, quartered 0r 1(15-ounce) can hominy, drained and rinsed