Imperial Beach

10 Pepper Pork

"It's not spicy hot, but after about 5 minutes, you're sweating."

1 5 lb. bone-in pork butt
10 tomatillos, peeled
10 jalapeños, stemmed
10 yellow chile peppers, stemmed (banana peppers)
10 cloves garlic, peeled
1/2 Cup chopped fresh cilantro
1/2 tsp. ground cumin
1/2 tsp. salt
1 onion, chopped
20 tortillas

Place the pork in a large kettle. Fill with enough water to cover the pork by 1-2 inches. Bring to a simmer and cook until the meat is tender, about 2 1/2 - 3 hours. Remove the pork from the kettle, let cool a bit, and then shred. While the pork is cooking, bring a large kettle of water to a boil and add the tomatillos (husks removed), peppers and garlic cloves and boil until easily poked with a fork, about 1 minute. Drain well and put in the blender along with the cilantro, cumin and salt and blend until smooth. The more seeds from the peppers you include, the hotter the sauce will be. Pour over the shredded pork and mix well. Roll into a tortilla with the onion and enjoy.

Prep. time: 10 minutes
Cooking time: 2 1/2 - 3 hours
Serves: 10-12

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Recipes:   Mexican Spaghetti with Shrimp | Shrimp Soup | Carl's Criss-Cross Rib-eye | 10 Pepper Pork