Servings: 6
Equipment
- BBQ
Ingredients
- 2 Anaheim chili's
- 2 medium to large jalapeño
- 15-22 tomatillos depending on size
- 2 heads of garlic
- 1 bunch cilantro
- 2 cups broth any kind
- 5 lbs pork sholder/pork butt - trimmed and into 3 inch chunks
- salt and pepper
- olive oil
Instructions
- Turn on your BBQ to meduim high heat. Depending on how many burners you have, I turn on the outer ones and place the cookie sheet in the middle. Direct heat might make your cookie sheet warp, but it will go back once it cools.Line cookie sheet with heavy duty aluminum foil. (I find heavy duty is better for this kind of thing, but regular works also)Drizzle foil with olive oil. Wash peppers, remove the outer husk of the tomatillos and wash. Slice peppers and tomatillos in half and place flesh side down, along with garlic bulbs.
- BBQ should be about 350° FPlave cookie sheet on BBQ and roast until skins are charred and blistered. Rotate sheet halfway through if necessary. Around 20-30 minutes.
- While peppers are cooking, trim off most of the fat, (leave some fat for flavor) and cut into 3 inch chunks.
- Season your meat chunks with salt and pepper.
- Brown your meat on all sides. High heat to get a nice quick sear.*You can use the sauté setting on your instantpot or use a separate skillet.Leave meat in Instantpot or set aside while we tend to tomatillo mixture.
- Once peppers, tomatillos and garlic are charred, remove from BBQ.Let cool slightly and press garlic out of husks.In a blender, add the cilantro, peppers (remove the stems if you haven't already) tomatillos, garlic and broth. Blend til smooth.
- Instantpot: Put in meat and blender mixture, give it a little stir. Put on lid, lock and turn on instantpot. Cook for 45 minutes.
- Once time is up and all ready to open, give a good stir and it's ready to serve.
- We serve ours over rice with a flour tortilla and garnigh with chopped cilantro.Enjoy ~Jeanne
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