- Pork shoulder - cook like for carnitas. He doesn't have quantities. He gets at Longhorns.
- Get a lot of pork lard; he renders his own lard; Armour in supermarket is not good; can get from butcher.
- Sauté cubes of meat in lard and render fat and liquid; don't trim any fat.
- Almost gets soupy but keep it on a high flame until moisture has evaporated off and meat starts to absorb fat.
- Meat will begin to get a little crisp on edges; then add green sauce.
- Grape sized tomatillos are best but you will more likely find the golf to tennis ball sizes.
- You will need about a dozen tomatillos or enough to fill a large pie plate.
- Remove the husks and wash the tomatillos. Broil the tomatillos to brown them, turning once or twice.
- Put the browned tomatillos in the blender and process them.
- Use about 8 ancho chiles (seeds removed) and 4-5 serranos (keep seeds). Brown the chiles over open flame to brown them.
- After browned, toss the chiles in bag to let them sweat a little bit, then rinse off the charred parts.
- Put the chiles in a food processor with a large white onion and half a dozen cloves of garlic.
- Add the processed chiles and onion mix to the meat.
- Add chicken broth to bring up to a stew level
- Seasoned with 1 T. Mexican oregano ( or 2 parts Italian with 1 part marjoram if don't have Mexican)
- Cook on stove top
- Add two tablespoons of maza (corn flour); add more to make thicker; about 2T of maza)
- With chicken broth - uses a carton or about 3 cups; want meat covered with liquid;
don't add maza till the end or things stick.
At last, put a squirt (couple tablespoons) of pickle juice from Spanish basque type of pepper like skinny Serrano;
can use dill pickle juice.
- Easy dish;