pork butt4 lbs
trimmed and cut into 1.5 inch chunks
 olive oil2 cups
 garlic2 heads
peeled & chopped
 black pepper
 tomatillos3 lbs
outer skin removed, washed, and quartered
 jalapenos2 whole
or more if preferred
 garlic2 cloves
 onion1 half
large yellow, quartered
 water1 cup
 onion1 half
large yellow, chopped small
 cooked quinoa
chopped small
 cilantro1 bunch
 limes3 whole
 tortilla chips
or corn tortillas


Cook off the first to eliminate scum from the meat. Fill the Dutch oven with cold water and bring it to a boil. Cut the meat into pieces that are about the size of a lime. Trim away any waxy fat from the meat. Add the meat to the water and bring it to a boil over high heat. Then drop the heat to medium and let it bubble away for 5 minutes.
Transfer the meat into a colander and rinse with hot water. Pour out the water along with the scum. Give the pot a quick brush and rinse, then wipe it dry for use for the rest of the recipe.
Warm the olive oil over medium high heat.
When the olive oil is warm, but before it starts smoking, add the pork butt and the 2 heads of chopped garlic. Season to taste with salt and pepper. Stir to combine.
Bring mixture to a boil, then decrease the heat to medium low and simmer uncovered for about an hour. Turn the meat occasionally so that all sides are browned.
While the pork simmers, prep the tomatillo salsa. Halve the onion and cut 1 half of it into quarters. (Dice the other half for the next step.) Transfer the quartered onions to the blender. Peel the papery outer skin of the tomatillos, wash, quarter and transfer them to the blender. Add the jalapenos and diced garlic to the blender. Also add the water but hold off on processing it for now.
When the pork has simmered for about an hour, transfer about half of the oil into a glass measuring cup. (Reserve the hot oil until cool enough to transfer into a disposable container.) Add the diced onion and cook for an additional 10 minutes.
Process the tomatillo salsa and add it to the pot. Simmer for another 90 minutes. You will be able to pull apart the pork with your fingers at this point. Break up any large hunks of meat before serving.
Pour each serving in a bowl over some cooked quinoa. Top with lettuce, cilantro, and lime juice. Serve tortilla chips on the side.

no common allergens