Recipe for Pork tortas/tacos

[aquavitgal]

I am going through horrible withdrawels from the vendors on Juarez. My favorite is the pork tortas, and tacos with the green sauce. I tried making the pork over the weekend but failed. I went to the book store on Calle 1, got a cook book but didn't have the recipe in it, nothing on the "search" engine here either. There are alot of fabulous cooks out there, anyone have the recipe for the pork and the green sauce?

[aquavitgal]

There aren't any cooks out there that know this recipe? I am going to try to make port tacos tonight for dinner, even making my own corn tortillas.

[cmsitaly]

Chili Verde<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

3 ½ lbs. pork shoulder roast cut into 1 ½ inch pieces<o:p></o:p>

2 onions chopped<o:p></o:p>

2 garlic bulbs halved<o:p></o:p>

3 bay leaves<o:p></o:p>

Water to cover<o:p></o:p>

1 tsp. salt<o:p></o:p>

2 poblano peppers and 3 jalapenos chopped<o:p></o:p>

16 oz. tomoatillo sauce (salsa verde)<o:p></o:p>

3 cloves garlic<o:p></o:p>

1 tsp salt<o:p></o:p>

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Combine 1st 5 ingredients in a pan and bring to a boil. Skim off impurities. Reduce heat, cover and simmer 1 ½ hours. Meanwhile put remaining ingredients in a food processor and puree until smooth. Put in a pan and heat for 10 minutes. When the meat is done strain liquid (I use a paper towel in a strainer to preserve the onions), remove bay leaves and squeeze out garlic cloves into the meat. Add verde sauce to meat and cook for 15 minutes to blend flavors. (I like to let it sit in the fridge overnight before eating)<o:p></o:p>

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Serve with white corn tortillas, chopped onion and cilantro (all optional) also can do a lime wedge on top. I eat beans for a side dish (low fat refried black bean or pinto) <o:p></o:p>

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[cmsitaly]

I love those pork tacos too. I can't wait to eat them in Feb!!