HEAT ADJUSTMENT: Recipe runs bold and hot — more chile relative to tomatillo than traditional versions. If too hot thin with water. For more tomatillo flavor bump to 12-14 tomatillos. ROUX NOTE: The flour thickening is a classic roux technique — heat oil, add flour, cook 1-2 min until nutty, then add sauce. This is correct and traditional for chile verde. TOMATILLO COMPARISON: - This recipe (8-10 tomatillos, 4-5 jalapeño + 3 serrano) — bold, hot, thick — bolder than most traditional versions - Traditional New Mexican style: 6-8 tomatillos per lb pork, 4-6 Hatch green chiles — milder, more tomatillo forward - Traditional Mexican style: 10-12 tomatillos, 3-4 jalapeños — more tomatillo flavor, less heat PORK NOTE: Bone-in pork shoulder (butt) — marbled enough for flavor, not too fatty. Debone before cutting. VEGETABLE NOTE: Do not fully cook potatoes and carrots before adding to sauce — they finish in the sauce and will overcook if too soft going in. ALTITUDE NOTE: Recipe developed at ~5,000 ft elevation. At altitude ovens run less efficiently — pork may need 30+ min total (vs 15-25 at sea level) to get a deep golden crust. Boiling point drops to ~202F so potatoes/carrots take longer too. Check pork internal temp 145F and look for deep brown crust before pulling. ROUX RATIO NOTE (07/16/26 — tested): David used 3.5-4 tbsp oil to 5-5.5 tbsp flour — ratio approx 1:1.4 (flour heavy). Standard classic roux is 1:1 equal parts by weight. Flour-heavy roux gives a thicker, starchier result. With 2 cups bone broth this thickened well. Going heavier on flour than classic is a valid technique for chile verde — produces a more substantial sauce body. ROUX RATIO NOTE (07/16/26 — tested): David used 3.5-4 tbsp oil to 5-5.5 tbsp flour — ratio approx 1:1.4 (flour heavy). Standard classic roux is 1:1 equal parts by weight. Flour-heavy roux gives a thicker, starchier result. With 2 cups bone broth this thickened well. Going heavier on flour than classic is a valid technique for chile verde — produces a more substantial sauce body.