Recipe written out by my ex-husband, from instructions of my stepfather.

“i take a big pot, saute a couple yellow onions and garlic in olive oil, then brown some pork in it when the onions start to get soft.”

“pork loin is best, but sirloin, chops, and shoulder all work just as well.”

“loin should not be cooked as long, though. once the pork is browned i cover with just enough water to submerge meat, and cover on low or med/lo. i add salt, pepper, chile powder, couple bay leaves, cumin, and a smidge of paprika all to taste. sorry i don’t know exact measurements.”

“while it’s simmering, you roast peppers; throw serranos, greens, poblanos, jalapenos, all the green peppers in existence under the broiler until the skin is black, then into a plastic bag to steam.”

“then under cold water to peel skins and seeds off, set aside.”

“i mush all the water i can out of the pepper pulp, as the verde always seems to get thinner when you add the peppers. then a bunch of tomatillos, then add pepper stuff. i let the meat cook on average around 2-3.5 hrs before adding the green stuff, then an hour or two once the greens are in. the key seems to be that the meat needs to cook on a pretty low heat; almost not even bubbling. otherwise it gets too tough. all this being said, you might want to ask jay as well as i’m sure i’ve been doing some stuff wrong. oh yeah, lime juice goes in as soon as the meat is simmering, it makes it softer, i usually use a whole lime at least.”