instructions Toss the poblanos, serranos, and jalapenos in 2 tablespoons of the vegetable oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
ingredients 1 pound Tomatillos (Halved) 1/2 bunch Cilantro (chopped) Salt
instructions In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt.
ingredients 3 pound Boneless Pork Butt (cut into 2-inch chunks) Salt and pepper 1 Yellow Onion (diced) 6 cloves Garlic (sliced) 2 tablespoon Cumin
instructions Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes.
ingredients 3 cup Chicken Stock 1 bottle Ale Beer 1/2 bunch Cilantro (chopped and reserve some for garnish)
instructions Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro (saving some for garnish). Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half.