The Farmer Family Cookbook

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I love making this when we have lots of people to feed. Everyone loves it.

Ingredients

• 3.50.291666666667 pound pork butt roast (ask butcher to cut into 1/4 inch pieces)
• 10.0833333333333 large white onion
• 100.833333333333 Anaheim chili peppers
• 80.666666666667 tomatillos
• 10.0833333333333 green bell pepper
• 20.166666666667 large potatoes
• 20.166666666667 heaping tbsp cumin
• 20.166666666667 tbsp olive oil
• 20.166666666667 garlic cloves, minced

Steps

1. Chop onion. Put into a small pan with 1 tbsp olive oil and cook on medium for 5 minutes. Turn heat to low and cook for 30 minutes, stirring frequently. This adds a lot of flavor. Put garlic in for the last 5 minutes of cooking time. In another oiled skillet, add the pork and cook on medium high till pieces are browned. Stir frequently.
2. Meanwhile, put tomatillos into a bowl of warm water to soak, allowing the skins to come off easier. Remove the seeds and chop up the green bell and chili peppers. Peel the tomatillos and cut in half. Put them all together in a food processor and puree.
3. In a big pot, add meat, onions, tomatillo mixture, and cumin. Add water to just cover the meat. Simmer for at least 4 hours. Peel and chop the potatoes, adding them during the last half hour of cooking. When the potatoes are tender, remove from heat. Serve with flour tortillas and top with shredded cabbage and sour cream.