Chile Verde With Pork Meat

On a hot griddle, roast the Jalapeno peppers until blistered. Cover the peppers in a cold wet towel for a few minutes to steam and cool.

While the peppers are cooling, peel and chop approximately 4-5 cloves in a mini chopper or blender. Add salt to garlic. Remove peppers from towel and peel them. Remove the stems and place them in the chopper with the garlic and salt.Chop together leaving the consistency somewhat chunky and not pasty. Lastly, add the two cans of tomatoes and chop the entire salsa mix until it is chunky with some froth.

Take the cubed pork butt and place into a large skillet. Cook on high heat stirring occasionally until the meat is crispy and golden browm. The meat will cook in it's own fat so there is no need to add oil or lard. Once the meat is golden brown, remove excess fat leaving about 2 tablespoons of fat.Add the salsa to the meat and simmer on low for approximately 20-30 minutes until meat is tender.