Ingredients
6–7 lbs whole boneless pork shoulder, cut into 2-inch cubes
Chile Verde sauce
3 lbs tomatillos, husked
3 poblano peppers
3 Anaheim chiles
2 jalapeños
1 large white onion, halved
1 head garlic
Olive oil
1 large bunch cilantro
Juice of 4 limes
Pickled Red Onions
1 large red onion, thin sliced
¾ Cup apple cider vinegar
¾ Cup hot water
1½ tsp sugar
1½ tsp salt
To serve
Corn tortillas (for frying)
Cotija cheese
Fresh cilantro
Lime wedges
Instructions
Season pork cubes generously with Spanglish Asadero Chile Verde seasoning. Smoke at 250°F until 160–165°F internal, about 3 hours.
Grill tomatillos, poblanos, Anaheim, jalapeños, onion and garlic until charred. Transfer to a covered bowl to steam, then peel peppers to remove char.
Blend veggies with olive oil, cilantro, lime juice and more Chile Verde seasoning until smooth. Taste and adjust.
Add smoked pork to a large Dutch oven, pour in chile verde sauce and cook at 275°F until fork-tender, 2–3 hours.
Pour hot vinegar, water, sugar and salt over onions. Cool, then rest in the fridge 20–30 minutes or overnight.
Fry corn tortillas until golden and crispy. Drain.
Plate: tostada, chile verde, pickled red onions, cotija, cilantro and lime wedges.
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