Estimated preparation and cooking time: 1hr and 50 minutes

• 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
• 4 yellow onions, chopped
• 4 Anaheim chiles
• 2 jalapeno, minced
• 4 tablespoons garlic, chopped
• 1 pound tomatillos, husk removed
• 1/2 cup white wine
• 1/4 cup white vinegar
• 1 cup chicken stock
• 2 tablespoons ground oregano

• 2 tablespoons ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper

• In a medium Dutch oven, heat the oil, add the onion, peppers and garlic.

• Saute until translucent, do not brown. Remove and set mixture aside.

• Lightly grill the tomatillos on open flame until lightly charred.

• Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.

• Add pork butt to Dutch oven and cook over high heat until browned on all sides

• Add the onion-pepper mixture and tomatillos to the pork.

• Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.

• Let simmer for 1 hour.

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