Aside from making carnitas, this is the other thing we do with pork butt. When I grabbed a can of green enchilada sauce, I made the mistake (?) of reading the ingredients:
Water, Green Chiles, Green Tomatoes, Vinegar, Modified Food Starch, Salt, Soybean Oil, Garlic, Sugar, Spices, Dry Onion, Monosodium Glutamate, Onion Powder, Hydrolyzed Soy Protein, Corn Starch, Textured Soya Protein (Soy Flour, Hydrogenated Vegetable Oil, Salt, Nat & Art. Flavors), Natural & Artificial Flavors, Colors (Annatto, Fd&C Yellow #5 and 6), Yeast Extract, Calcium Silicate (Anticaking Agent), Garlic Powder, Disodium Inosinate and Guanylate), Citric Acid. Contains:Soy.
So, we made our own. It was basically this recipe for the sauce but without bell peppers. It was just a hodge podge of peppers we bought at the market. We roasted everything on the barbecue (for the sauce), peeled, then pureed. We didn’t add chicken broth, just a little salt.
So, here’s someone who actually wrote a real recipe for this (this version has 9 grams carbs per serving so keep in mind that they actually think there are 20 servings in this). I eat mine in a bowl with a teaspoon of sour cream, grated cheese, chopped onion and cilantro on top.
Please go to the above link for directions.
6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped