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Ingredients
US|METRIC
4 SERVINGS
- 2 heads garlic
- 8 jalapeño chiles (halved and seeded)
- 6 tomatillos (medium, outer husks removed, rinsed)
- 1 large white onion (peeled and halved through the root)
- 27 oz. Hatch chiles
- 10 Hatch Green Chiles
- 1/4 cup cilantro (roughly chopped, plus more for garnish)
- 1/4 cup fresh lime juice (plus more as needed)
- kosher salt (to taste)
- 1 Tbsp. extra virgin olive oil
- 1 pork butt (3- to 4-lb, preferably pasture-raised)
- corn tortillas (warm, for serving, optional)
- chopped cilantro (optional)
- radishes (optional)
- lime wedges (optional)
- jalapeño chiles (optional)
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