Our neighbors gave us an electric pressure cooker so this recipe was done in that cooker. If you don’t have a pressure cooker, not to worry, you can simmer it for a longer cooking time on the stovetop to get the same tenderness to the meat. It’s just going to be a longer cook time. I have directions for both below.
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 water from tomatillo with meat and cook on high pressure for 20 minutes. Strain 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, add those to the onion mixture. Add pork, salsa verde, salt, pepper, and 1/2 cup of the tomatillo water. Simmer for another 5 minutes until pork is fork tender.
Add cilantro and lime when served on tortillas.
Stove top directions:
Season pork with salt and pepper. Heat olive oil and brown pork on all sides.
Remove pork from the pan and place a bit more olive oil in there. Sauté the onions for 5-10 minutes. Add the garlic for another 5 minutes.
Add the water from the tomatillos but add some chicken stock so that there is enough liquid to cover t he 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 with cilantro and lime garnish when served on tortillas.
