Careme

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In (1 lb) — $2.49 sale (reg $4.79) 1 lb $2.49
• Fresh Tomatillo (1 lb) — $2.99 ~3/4 lb (about 6–8 tomatillos) $2.99
• Fresh Hatch Peppers (1 lb) — $1.49 1–2 peppers (about 3–4 oz) $1.49
• Jumbo Yellow Onions (1 lb) — $1.49 1 medium $1.49
• Garlic (1 ct) — $1.50 3 cloves $1.50
• Green Cabbage (1 lb) — $1.49 ~1/2 lb (about 3 cups shredded) $1.49

Instructions

1. Prep: Cut 1 lb Kroger® pork shoulder butt ($2.49 sale) into 1-inch chunks; season with 1 tsp kosher salt and black pepper. Husk and rinse about 3/4 lb tomatillos (from $2.99/lb), halved. Dice 1 medium jumbo yellow onion (from $1.49/lb). Mince 3 cloves garlic (from 1 ct $1.50). Thin-slice 1–2 Hatch peppers (from $1.49/lb), removing seeds for less heat. Shred about 1/2 lb green cabbage (from $1.49/lb).
2. Stove (sear): Heat 1 tbsp oil in a medium pot or deep skillet over medium-high. Sear the pork chunks 6–8 minutes total, turning, until browned in spots. Remove to a plate.
3. Stove (build sauce): In the same pot, add the diced onion and cook 3 minutes. Add minced garlic and sliced Hatch pepper; cook 1 minute. Add the halved tomatillos plus 1/2 cup water and a pinch of salt. Scrape up browned bits.
4. Stove (quick braise): Return pork to the pot. Cover and simmer gently 18–22 minutes, stirring occasionally, until pork is tender and tomatillos have collapsed.
5. Blend (optional but best): Turn off heat. Carefully blend the sauce with an immersion blender until smooth-ish (or mash vigorously with a potato masher for rustic texture). Taste and add salt and 1 tbsp lime or lemon juice if you have it (pantry/citrus).
6. Serve: Spoon green chile pork over cooked rice (pantry) or warm tortillas (pantry). Top with shredded cabbage tossed with 1 tsp salt, a squeeze of citrus, and a drizzle of oil for a quick crunchy slaw.