Preparation Time: 30 minutes
Cook time: 5 hours
2 lbs Tomatillo's (peeled and washed)
1 1/2 cup water
3 garlic gloves
handful of cilantro (For you Aussie's a handful of coriander) *
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
5 chicken bullion cubes
1 TBS olive oil
salt to taste
|*I couldn't get a real measurement what a handful|
was, but this is what it looked like in my dad's hand.
Prepare your pork roast (I cooked mine in a crockpot for 4 hours with some oil).
Boil tomotillo's, onion, garlic cloves, and cilantro in water
Spoon out ingredients and reserve about a cup of water
Blend boiled ingredients with oregano, cumin, garlic powder, and jalapeno.
Warm olive oil up in pan, then add blended sauce. The sides of the blender will have the remains of salsa on them. Pour the reserved water in the blender to get as much out as possible. Return the pan to heat. Add chicken bullion cubes and salt to taste and let simmer for a 3 minutes.
Once your roast is done cooking, cut or break apart your roast, add the green salsa and cook for one more hour.
Serve with tortillas, rice, and beans :)