Since today is Mexican Independence Day, I thought I'd share one of my favorite Mexican dishes, chile verde. It's spicy, a little salty, and perfect with a warm homemade flour tortilla.

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INGREDIENTS:

• 3 lbs pork (roast stew style or cut in chunks)

• 10 tomatillos

• 8 to 10 serranos (adjust to preferred spice level)

• 3 garlic cloves

• 2 tbsp chicken bouillon

• EVOO

• garlic salt & pepper to taste

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PREP:

Salsa Verde

Peel and rinse tomatillos. Remove stem from serranos and rinse. Add tomatillos and serrano peppers to a stock pot with water. Bring to a boil. Remove from heat when tender - 10 minute-ish. Let cool 10-15 minutes. Transfer tomatillos and serranos to a blender. Add about a cup of the water from the pot, 2 peeled garlic cloves and 1 spoonful of chicken bouillon or salt to taste. Blend and set aside. Reserve another cup of water from the pot in case it's needed later.

Pork

In large pan heat about a tablespoon of olive oil over medium heat. Add pork. Lightly season with garlic salt and pepper. Cook for 5 minutes and add diced onion. Continue to cook for about 5 more minutes, until pork juices reduce. Add salsa verde and a tablespoon of chicken bouillon. Mix and bring to a boil. At this point, do a taste test. If more salt is needed add salt or another dash of bouillon. If more liquid is needed or you prefer a watery chile verde, add a few tablespoons of the water reserved from the boiled chiles. Cover and reduce heat. Cook for 25 minutes stirring occasionally.

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If the amount of serrano peppers seems like a lot, feel free to reduce the quantity or substitute with jalapeños instead. You could also do a half-and-half mix of the two peppers. Remember, cooking is a method, adjust to your liking. Most of us cook by the spirit, anyway. For salsas, my personal rule is usually a 1:1 ratio: if I’m using 4 tomatoes, I add 4 chiles. I find tomatillos on the sweet side, so I typically use the same ratio with serrano peppers—give or take two more.

Enjoy!

Xx Dee