Carnitas
2 ½ cups water
10 bunches thyme
2 sprigs oregano
1 medium white onion, quartered
5 cloves garlic
2 pounds boneless pork butt diced into ½ inch pieces
3 tablespoons vegetable oil

*In a large stockpot, heat 2 ½ cups of water with the thyme, oregano, white onion, garlic and salt. When it comes to a boil add the diced pork butt and cook covered for 1 hour. Remove and drain.

*In a large Dutch oven, heat the vegetable oil. When oil is smoking, sear the pork to brown all sides. Remove and serve with warm tortillas, avocado, green onion, sour cream, cilantro and salsa verde.

*Serves 4 to 6

Salsa Verde
8 tomatillos, husks removed and discarded
1 fresh jalapeno chile with seeds, chopped
1 small handful fresh cilantro leaves
¼ cup water
½ small white onion, chopped finely
1/3 teaspoon coarse salt

*Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender, puree with jalapeno, cilantro, and water until very smooth.

*In a bowl, stir together tomatillo mixture, onion and salt.

*Salsa can be made 10 hours ahead and chilled, covered.

*Makes about 1 cup