Ingredients

• 2 lb of Pork Shoulder
• 3-5 Serranos (Go up to 5 for Spicy)
• Flour tortillas
• 1 cup of grated mozzarella cheese
• 12 tomatillos (peel husks off)
• 1/8 of a yellow onion
• 1 1/2 tbsp of consome de pollo
• 1 clove of garlic
• 1 cup of pinto beans (use peruano beans if you can find some)
• 1 tbsp Salt

Instructions

1. Cut your pork into 1-2 inch cubes. You can also buy your pork pre-cubed.
2. Cook the pork in 1/4 cup of water on low heat. Cook until all water has evaporated and meat is tender/tears easily with fork.
3. Put tomatillos, serranos, onion, and garlic in a pot and cover with water. Boil until soft 15-20 min.
4. When draining the water. Save about 2 cups of the water. Let the vegetables cool for about 10 min.
5. Add the tomatillos, serranos, onion, garlic, and consome de pollo to a blender. Add about 1 cup of the water back.
6. Blend until smooth. Add more water if needed.
7. Add the sauce into the same pot with pork once it has finished cooking. Let sauce boil and then lower heat to low to let it simmer.
8. Add the beans and salt to a separate pot with water to cover.
9. Boil the beans until you can easily pierce them with a fork.
10. Drain the water into a seperate cup. Start mashing the beans and slowly adding some water into it till all the beans are mashed similiar to refried beans.
11. Get a tortilla and add the cheese and some of the beans inside. Cook until cheese is melty and the tortilla is a little browned on the outside. We like to just make the quesadillas with one tortilla and fold it in half.
12. Put the quesadilla on a plate and cover it with the chile verde. Enjoy!