A really good chile verde recipe! Definitely is restaurant quality. The only ones my husband I have had that were better were at pricier restaurants.
That said, it is a bit time consuming, so be prepared for that. Personally, I'm very glad I kept the jalapeño seeds in. I have a medium high spice tolerance and it was perfect.
In the future, I'll probably try to figure out how to slow cook it and sacrifice a little bit of the pork authenticity and just throw it and leave it instead of cutting it into cubes.
We put this solidly in the "must repeat" category!
