When temperatures start to drop and we harvest the last of the peppers from the garden, we love to make slow food. This is one of our favorites making use the harvested poblanos and green bell peppers.

Tip: This makes a rustic chunky sauce. If you want a smooth sauce, puree the tomatillos and peppers in a food processor before adding to the pot. Sometimes I add black beans and cilantro to the rice.

Ingredients:

4-5 lb Pork Butt, fat trimmed

3 cups Chicken Stock

6-7 Large Poblanos

6 Green bell peppers

5-6 jalapenos

10 Tomatillos

2 Large Onions, chopped

4 cloves garlic, chopped

2 Limes, juiced

2 1/2 Tbs Cumin

2 Tbs Oregano

1/2 cup chopped Cilantro

3 tsp Coriander

2 Bay leaves

3 Tbs Flour

2 Tbs oil

Rice

Tortillas

Preheat a dutch oven and add two tablespoons oil. Cut the pork butt into two inch chunks. Toss with salt, pepper and three tablespoons flour. Brown pork in batches, adding another tablespoon of oil if needed and remove from pan to a bowl once browned. Pour off all but two tablespoons of fat from pan.

Add onion, garlic, oregano, cumin, coriander and sauté until softened. Add pork back to the pan, including any accumulated juices. Add stock and bay leaves. Bring to a simmer and cover. Cook for 1 hour.

Place all peppers and tomatillos on a foil lined sheet pan and broil until charred, turning as needed to get color on all sides. Place peppers in a bowl and cover with plastic wrap. The trapped steam will make the pepper skins easier to remove.

After ten minutes, or when the peppers are cool enough for you to handle, pull the skins from the peppers and remove the seeds. Coarsely chop the peppers and tomatillos. Add tomatillos, peppers and any juices to pot with the cilantro.

Cover and simmer on low, stirring occasionally until the peppers lose their shape and the pork is tender, about 2 hours. Just before serving, stir in the lime juice.

Serve over rice or with tortillas. Top with chopped cilantro, cotija cheese and avocado.