4 lbs boneless pork shoulder, trimmed and cut into 1 inch cubes
1/2 pound lean smoky bacon, diced (do not use apple or sugar cured bacon, smoked bacon only)
1/4 cup all-purpose flour
1 15.7oz guacamole salsa
2 large yellow onions, roasted and chopped
4 garlic cloves, minced
1 tablespoon sea salt
black pepper, freshly ground, to taste
1 tablespoon cumin, ground
10 poblano peppers, roasted, peeled, seeded, and chopped
6 jalapenos, roasted, peeled, seeded, and chopped
3 yellow bell peppers, roasted, seeded, peeled, and chopped
6 anaheim chilies, roasted, seeded, peeled, and chopped
2 cactus leaves roasted
2 quarts chicken stock
3 lbs tomatillos, husks removed, roasted
2 bunches cilantro, stems discarded, leaves chopped
3 large limes, juiced
1. Roast the peppers, tomatillos and cactus. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. Roasting the peppers and tomatillos adds tons of flavor.Cut cactus lengthwise then cut into 1/2" long pieces and set aside.
2. Place the charred vegetables (except cactus) in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly. In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
3. Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat.
4. Caramelizing the meat to a rich golden-brown is a key flavor step. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
5. Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
6. Roughly chop the remaining tomatillos, peppers, cactus (cut to your preference) and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours. Add the lime juice, adjust seasoning to taste with salt and pepper, and serve accompanied with rice, beans, sour cream, and or salsa fresca.