Chile Verde

2 1/2 – 3 lb Countrytime Farm pork butt
1 cup chicken stock
1 medium onion
6 Charlestown Farm garlic cloves
5-6 Jack’s Farm Poblano chiles
1 jalapeno chile
1 basket tomatillos
1 teaspoon oregano
1 tsp salt

On a grill or under the broiler, roast tomatillos, jalapeno, and poblanos, turning, until skin is blistered and charred. Place peppers in a bowl and cover with saran wrap for about 15 minutes. Peel peppers and shred or slice, being careful not to touch eyes.

Chop tomatillos.

Chop the pork into one-inch chunks, place in a dutch oven with 1/4 cup stock, onion and garlic. Cook over medium heat, stirring, until liquid evaporates and meat browns, about 20 minutes. Add remaining stock, scrape up the brown bits on the bottom of the pan, and stir in the chiles , tomatillos, salt and oregano. Reduce heat to a simmer and cover the pan, cook over low heat stirring occasionally till meat is tender, about 2 1/2 hours. Flavor is best when refrigerated overnight. Serve with warm tortillas.