I made Chili verde

[Old Crank]

I have trouble here with pork shoulder, butt. It usually comes with the skin. So I have been using boneless pig neck.
This has very little waste and cooks to tender quite quickly. Just wish I could get fresh tomatillos instead of canned.

[The Roux Comes First]

1. Where Are You Cooking?

I'd have to work to find pork neck here in the Pacific NW! And pork butt is usually offered skin-off. Fresh tomatillos are rarer and more costly during the winter but usually can be found in major groceries.

[Old Crank]

2. I'm in Munich

I used to use pork shoulder when I was in the US. Never saw the necks.
The only time I saw fresh tomatillos was about 8 years ago at 22 euro a kilo. Close to $11 per pound. Canned from Mexico are less than half that. Go figure.

I was spoiled in the SF bay where I could get tomatillos for under $1 per pound some times.

[The Roux Comes First]

4. If You Do Any Gardening, Tomatillos Are Pretty Easy to Grow

And in mild-winter areas like here, will even self-seed.

[spinbaby]

5. Peppers are easy to grow, too

Here in the states, we’re used to ready access to Mexican ingredients, but worldwide, Mexican food is not a thing.

[Old Crank]

6. aside from real Mexicans

i may cook the best Mexican food in Munich

[spinbaby]

7. Good

Everywhere needs more Mexican food.

I really need to get back to Munich someday. I was last there for Christmas 2008 and it was heavenly.

[ultralite001]

3. OC...

You have me drooling as I type...