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Instructions |
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Combine dry spices and rub on roast.
Place roast in baking dish on a rack. Fill dish with water, covering only the bottom. Place in 425o oven for one hour. Then reduce to 350o and bake for three hours until tender or when meat pulls from the bone.
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While the roast is in the oven. Fire the jalapeno peppers, peel carred skin and remove seeds. Chop into four sections.
Boil tomatilloes for 5 minutes, puree in a blender.
Chop onion and garlic and saute'.
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Combine jalapeno peppers, tomatilloes, onion, and garlic in a large pot. Bring to a simmer and add 2 cans Herdez, salt and pepper to taste. Simmer on low heat for 30 minutes. Turn off heat, cover and wait till roast is done.
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When roast tender, shred and add to pot. Stir gently until combined with verde sauce. Bring to boil, then simmer for 30 minutes. If verde sauce is too thick add small amouns of water.
Add chopped cilantro.
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Suggestions |
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Great with homemade flour tortillas, rice and beans.
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Originally Submitted
5/25/2009
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