Chili Verde

This long yet simple recipe will blow your mind. I got it from GQ, which in turn got it from Northern California cook Margarita Carmona. It may take a long while to cook, but the majority of the time is spent waiting either the meat to cook or the sauce to simmer. The in-between steps are pretty easy. If you don't like pork, feel free to use an equivalent amount of chicken thighs (breasts get too dry and stringy as they dry.) When it's done, just put the pot directly on the table and you'll feed a lot of mouths.

Ingredients

• 2 cups olive oil
• 4 pounds pork butt, trimmed and cut into 1 1/2-inch chunks
• 2 heads garlic, chopped
• Salt and fresh-ground black pepper
• 1/2 large yellow onion, diced
• 1 bunch cilantro
• 3 limes, sliced

Salsa

• 3 pounds tomatillos, peeled and quartered
• 2 fresh jalapeños, sliced (add more if you like heat)
• 2 garlic cloves, diced
• 1/2 large yellow onion, quartered

Instructions

1. In a large stock pot, heat the oil at medium-high and add the pork and garlic. Season with salt and pepper to taste. Bring to a boil and then lower to a simmer. Slow-fry the pork for approximately 1 hour, stirring occasionally.
2. While the pork is cooking, in a large container add two cups of water to the salsa ingredients. Blend with a hand mixer until chunky and well combined.
3. When the pork is browned and well cooked on all sides, remove 3/4 of the oil. Add the onion and cook for 10 minutes.
4. Add the salsa to the pork and simmer for approximately 90 minutes, seasoning to taste with salt and pepper, until the pork is well braised and tender enough to pull apart with your fingers.
5. Divide among eight bowls. Garnish with cilantro and a squeeze of lime. Serve with toasted or pan-heated corn tortillas.

Serves 8. Eat a lot.