3 lbs husked and rinsed tomatillos
6-8 serrano chiles (stemmed and seeded)
1 white onion, halved
2 cloves garlic
2 corn tortillas
2 c. chicken stock
Pinch of ground fennel
3 T vegetable oil
2 1/2 to 3 lbs pork (shoulder) cut into 1 1/2 inch cubes
2T chopped cilantro
4 oz. queso fresco
Turn on oven broiler
Place tomatillos, chiles, onion, and garlic on a baking sheet
Broil tomatillos until blackened (recipe calls for 5-7 minutes, usually takes 20 minutes, turning regularly)
When done, transfer vegetables to a cutting board
When vegetables cool, chop
Place vegetables, tortillas, chicken stock, and fennel into a blender and puree until smooth (you will have to split the batch for a regular size blender).
Heat large saute pan over med-high heat and add oil
Add pork and cook, turning for 8-10 minutes until browned on all sides
Transfer to slow cooker
Cook on low for 6-8 hours
Stir in cilantro and salt (to taste) 10 minutes prior to serving
Garnish with queso fresco and serve with rice.
You will left with many corn tortillas, leftover salsa verde, and queso fresco. I recommend cooking a chicken, shredding it, and making chicken enchiladas the next evening.