easy chile verde from GQ magazine

easy chile verde from GQ magazine
4 lbs pork butt
trimmed and cut into 1.5 inch chunks
2 cups olive oil
2 heads garlic
peeled & chopped
black pepper
3 lbs tomatillos
outer skin removed, washed, and quartered
2 whole jalapenos
or more if preferred
2 cloves garlic
1 half onion
large yellow, quartered
1 cup water
1 half onion
large yellow, chopped small
cooked quinoa
chopped small
1 bunch cilantro
3 whole limes
tortilla chips
or corn tortillas
This dish is an example of a "family meal," aka the cost effective, easy-to-prepare, yet delicious meals that restaurants feed their staff prior to dinner service. This dish is great for parties, family gatherings, and for making in bulk to freeze and consume later. Adapted from the September 2011 issue of GQ magazine, which in turn published this recipe from Off the Menu: Staff Meals from America’s Top Restaurants. This recipe has evolved from the original as we have incorporated techniques and ingredients specific to our kitchen.
Cook off the first to eliminate scum from the meat. Fill the Dutch oven with cold water and bring it to a boil. Cut the meat into pieces that are about the size of a lime. Trim away any waxy fat from the meat. Add the meat to the water and bring it to a boil over high heat. Then drop the heat to medium and let it bubble away for 5 minutes.
Transfer the meat into a colander and rinse with hot water. Pour out the water along with the scum. Give the pot a quick brush and rinse, then wipe it dry for use for the rest of the recipe.
Warm the olive oil over medium high heat.
When the olive oil is warm, but before it starts smoking, add the pork butt and the 2 heads of chopped garlic. Season to taste with salt and pepper. Stir to combine.
Bring mixture to a boil, then decrease the heat to medium low and simmer uncovered for about an hour. Turn the meat occasionally so that all sides are browned.
While the pork simmers, prep the tomatillo salsa. Halve the onion and cut 1 half of it into quarters. (Dice the other half for the next step.) Transfer the quartered onions to the blender. Peel the papery outer skin of the tomatillos, wash, quarter and transfer them to the blender. Add the jalapenos and diced garlic to the blender. Also add the water but hold off on processing it for now.
When the pork has simmered for about an hour, transfer about half of the oil into a glass measuring cup. (Reserve the hot oil until cool enough to transfer into a disposable container.) Add the diced onion and cook for an additional 10 minutes.
Process the tomatillo salsa and add it to the pot. Simmer for another 90 minutes. You will be able to pull apart the pork with your fingers at this point. Break up any large hunks of meat before serving.
Pour each serving in a bowl over some cooked quinoa. Top with lettuce, cilantro, and lime juice. Serve tortilla chips on the side.
source: GQ Magazine

no common allergens