Tomatillo, Avacado, Lime Salsa

1 1/2 Avocados
5 - 6 Tomatillos (husked and washed)
1/4 c Cilantro (chopped)
1/2 big juicy lime
1 Serrano pepper (finely chopped)
pinch of salt

Broil the whole tomatillos in the oven until just blackened on top and
bottom. Once roasted, let them cool and then puree. Add the
avocado and mash with a fork to combine with the tomatillos.
Add in the juice of the lime, the Serrano and the cilantro and mix.
Add the pinch of salt to taste and then refrigerate for an hour.

Serve with tortilla strips.

Pork Guisada

6lb. Blade Boston Roast

2-4T oil
1 yellow onion - diced
2 Serrano peppers
5 cloves garlic- crushed
1c coffee
2c chicken stock
2c beef stock
1 bay leaf
1/2c cilantro - chopped
1/3 c apple cider vinegar

Spice Rub:
1T Oregano
3/4T Dry Mustard
3/4 T Cumin
1T Ancho Chili Powder
1/2c Brown Sugar

Brown the pork on all sides, either on a grill or in 2T of oil on the stove. Remove pork and set aside. Add 2 T oil to a pot and cook onions until translucent. Add Serrano and cook for about 3-5 minutes. Add in garlic and cook for another minute. Place pork back in the pot and add in coffee, all the stock, vinegar and bay leaf. Bring to a boil and then turn heat to low and cook for about 5 hours.