Spice'N it up with Julie

I use a Cuisinart to make the salsa for a great recipe of Chili Verde. I take you through the entire process and then show you some garnishes as well as my festive table set for a Fiesta!

Ingredients:

6-8 Jalapeno peppers, roasted then peeled (depends on how spicy you want it.)
2 large cans of diced tomatoes with juice.
4-5 cloves of garlic.(depends on how much garlic you like.)
1-2 TB salt- to taste.
5 LBS Pork Butt cubed.

Instructions:

On a griddle, roast and peel 6-8 Jalapeno peppers until blistered. Cover the peppers in a wet towel for a few minutes to steam and cool.

While peppers are cooling, peel and and chop (using cuisinart) approximately 4-5 cloves of garlic. Add salt to the garlic. Remove the peppers from the towel and peel them. Remove the stems and place them in the chopper with the garlic and salt. Chop together leaving the consistancy somewhat chunky, not pasty. Lastly, add the two cans of diced tomatoes and chop the entire salsa mix until it is chunky with some froth.

Take the cubed pork butt and place it into a skillet. Cook on high heat stirring occasionaly until the meat is crispy and golden brown. The meat will cook in its own fat so there is no need to add oil or lard. Once the meat is golden brown, add the salsa to the meat and simmer on low for approximately 1/2 hour or until the meat is tender.

Serve with beans and rice with a full array of condiments. This is a family recipe and you will love it!