Ingredients:
3 lbs. Pork butt trimmed and cut in 1 in. chunks
1 1/4 cup Peppers
12 Tomatillos
1 T. Garlic Cloves
8 Bay Leaves
1 cup white onion, chopped
1/2 cup corn oil
1/2 cup cilantro chopped
1 1/2 T. black pepper
1/4 T. kosher salt
Directions:
1. Using a braising pan add onions, pork, salt and pepper. Cover with water and simmer on medium heat until water is almost evaporated or pork is tender. Drain meat and set aside.
2. In another braising pan add the corn oil and heat till it almost smokes. Add Pork and then brown it stirring occasionally for approximately 15 min.
3. While you are doing step 1, start the sauce by adding the tomatillos, garlic jalepenos, and bay leaves with 2 cups of water and boil until tomatillos are done approximately 3 minutes of boiling.
4. Add tomatillo sauce and cilantro in a blender and add to step 2. Cook on low heat for about 15 minutes on low heat.
From Frozen: Thaw completely in Refrigerator. Remove press and seal and cover with tin foil. Bake at 350 degrees for 45-60 minutes or until cheese is bubbly.
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