I made Chili verde

[Old Crank]

I have trouble here with pork shoulder, butt. It usually comes with the skin. So I have been using boneless pig neck.
This has very little waste and cooks to tender quite quickly. Just wish I could get fresh tomatillos instead of canned.

[The Roux Comes First]

1. Where Are You Cooking?

I'd have to work to find pork neck here in the Pacific NW! And pork butt is usually offered skin-off. Fresh tomatillos are rarer and more costly during the winter but usually can be found in major groceries.

[Old Crank]

2. I'm in Munich

I used to use pork shoulder when I was in the US. Never saw the necks.
The only time I saw fresh tomatillos was about 8 years ago at 22 euro a kilo. Close to $11 per pound. Canned from Mexico are less than half that. Go figure.

I was spoiled in the SF bay where I could get tomatillos for under $1 per pound some times.

[The Roux Comes First]

4. If You Do Any Gardening, Tomatillos Are Pretty Easy to Grow

And in mild-winter areas like here, will even self-seed.

[spinbaby]

5. Peppers are easy to grow, too

Here in the states, we’re used to ready access to Mexican ingredients, but worldwide, Mexican food is not a thing.

[Old Crank]

6. aside from real Mexicans

i may cook the best Mexican food in Munich

[spinbaby]

7. Good

Everywhere needs more Mexican food.

I really need to get back to Munich someday. I was last there for Christmas 2008 and it was heavenly.

[ultralite001]

3. OC...

You have me drooling as I type...

[The Roux Comes First]

8. Tomatillos are $2.99/# at Safeway This Week

Last week I scored jalapenos for 99c/#! I have been exploiting them to make a great green hot sauce, with recipe derived from the tabasco recipe, but differing, obviously, in using Jalapenos rather than tabasco peppers and forgoing the years of aging in casks. It's still good stuff. I have made this almost a dozen times and have several quarts from five or six batches in the fridge.

How are your sources for chili peppers?

On tomatillos, I suggest checking out local farmer's markets. They are common in markets here. Or just brace a Mexican restaurant chef as to where they acquire them!