"Chile Verde" Two Ways

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Jalapeno Salsa

1/2 pound large, fresh jalapeno chiles (about 6)

2 cloves garlic, peeled

1 can (28-ounce) diced tomatoes

Tomatillo Salsa

3/4 pound tomatillos

1 1/2 teaspoons kosher salt

Scant 1/4 cup chiles japones (about 10 dried chiles)

8 cilantro sprigs


About 3 pounds boneless Boston butt with some fat attached, cut into 1/2- to 3/4-inch chunks

About 1 1/2 teaspoons kosher salt

1 to 2 teaspoons deli manteca, as needed

1/2 cup each chopped onions, diced avocado and minced cilantro, for garnish

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