Our neighbors gave us an electric pressure cooker, so we made this recipe in it. If you don’t have a pressure cooker, don’t worry; you can simmer it longer on the stovetop to get the same tender meat. It’ll just take longer. I have directions for both below.
The picture above is my mom and my first child, Cassie, on the BCFerry to Vancouver Island in 2001.
Ingredients:
4 lbs pork butt, cut into 1-inch cubes
28 oz can tomatillo
16 oz verde salsa
Chicken broth – if being cooked on the stovetop
1 onion, diced fine
2 cloves garlic, minced
Cumin, salt, and pepper to taste
1 Anaheim chili, diced and seeded
1/4 cup cilantro, chopped
Extra-virgin olive oil
Lime
Directions:
Pressure cooker directions:
Season pork with salt and pepper. Heat olive oil and brown pork on all sides. Add the tomatillo water to the meat and cook under high pressure for 20 minutes. Strain the meat and keep the tomatillo water. In the same pot, add oil and onions and cook until translucent, about 5-10 minutes. Add garlic and cook for another 5 minutes.
Grab a blender or food processor and puree the tomatillos, then add them to the onion mixture. Add pork, salsa verde, salt, pepper, and 1/2 cup of the tomatillo water. Simmer for 5 more minutes, until the pork is fork-tender.
Add cilantro and lime when served on tortillas.
Stovetop directions:
Season pork with salt and pepper. Heat olive oil and brown pork on all sides.
Remove pork from the pan and add a bit more olive oil. Sauté the onions for 5-10 minutes. Add the garlic for another 5 minutes.
Add the tomatillo liquid, plus enough chicken stock to cover the meat. Add the cumin, cover, and let simmer for 2-4 hours.
Grab a blender or food processor and puree the tomatillos, chili, and the salsa verde. Add the puree to the meat and simmer for another 30-45 minutes.
Serve on tortillas, garnished with cilantro and lime.
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