50 Recipes, #36: Chile verde

[nonelvis]

lisanh and her husband had an unexpected bumper crop of tomatillos, so they gave me what must have been a good 8-10lbs. of them. Even after giving away a fair chunk of them, I still had plenty to use in a massive batch of chile verde tonight. I cut a pork shoulder into 2" chunks and roasted it with the chopped tomatillos, a couple of onions, all the poblanos and corno di toro peppers from the garden, a whole bunch of Korean hot pickled garlic, salt, and spices: cumin, a small cinnamon stick, dry thyme, black peppercorns, smoked paprika, and red chile flakes. (Of course, only now do I remember I left out the cilantro I'd planned to add. Oh well.)

Everything got roasted in the oven and taunted us for three hours with its delicious smell. Served over rice flavored with a little annatto, along with red cabbage vinegar slaw. The leftovers should make amazing enchiladas.