Slow cooked Carnitas Chili Verde
Ingredients
- for the sauce
- 2.5 pounds tomatillos
- 8 cloves garlic, unpeeled
- 3-4 jalapeno peppers, seeded and chopped
- 1 can Hatch green chilies
- 1 bunch cilantro, roughly chopped
- for the chili
- 1 5-6 lb. pork shoulder/pork butt
- 3-4 tablespoons oil
- 2 large onions, chopped
- 4 cloves garlic, peeled and minced
- 1 beer (I used a Negro Modelo, but anything will do!)
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 3 tablespoons fresh oregano, finely chopped
- 3 cups chicken stock
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