Ingredients 3 pounds trimmed pork shoulder, cut into 1-inch cubes Kosher salt 5 poblano peppers 5 cubanelle peppers 2 pounds tomatillos (about 15 medium), husks removed 6 whole garlic cloves 2 jalapeño peppers, stems removed, split in half lengthwise 3 tablespoons vegetable oil 2 cups loosely packed cilantro leaves 1 large onion, finely diced (about 1 1/2 cups) 1 tablespoon ground cumin 1 quart chicken stock Part 1 – The Prep and Verde In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour. Roast poblano and cubanelle peppers by placing … Continue reading Chili Verde

For the Steak Fajita Marinade: 1/2 cup (120ml) soy sauce 1/2 cup (120ml) lime juice, from 6 to 8 limes 1/2 cup (120ml) canola oil 1/4 cup (55g) packed brown sugar 2 teaspoons ground cumin seed 2 teaspoons freshly ground black pepper 1 tablespoon chili powder (see note) 3 medium cloves garlic, finely minced (about 1 tablespoon) Continue reading Fajita Marinade

2 tablespoons (30ml) lard or vegetable oil 6 ounces tomatillos, peeled (170g; about 2 medium) 6 ounces ripe plum tomatoes (170g; about 2 medium) 4 medium garlic cloves 1 small white onion, finely chopped 2 teaspoons dried oregano (preferably Mexican) 2 bay leaves 2 tablespoons (30ml) cider vinegar 2 cups (475ml) chicken stock (or water) 2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can 2 teaspoons (10ml) Asian fish sauce Continue reading Tinga Sauce