Pork butt roast 3 to 6 lbs.
2 jalapeno peppers
3/4 lb. tomatillos
3 bell peppers
1 chopped white onion
2 cloves minced fine garlic
1/4 tsp. cumin
Salt and pepper to taste

Seed and core jalapeno peppers and bell peppers before cooking. Cube pork (trim off fat), brown pork and drain fat, add onion, garlic and cumin, heat until onions are browned.

Place jalapenos, bell pepper and tomatillos in kettle, cover with water (some salt) and boil until tender. Drain vegetables (save some water) and puree them in blender. Combine sauce and meat (add vegetable water as needed) and simmer mixture in pan at least 20 minutes.

Serve with rice, refried beans and tortillas.

Serves 4-6.