Ingredients
INGREDIENTS
- ☐ 1 lb tomittilos peeled and chopped
- ☐ 5 garlic cloves, minced
- ☐ 2 jalapeños, seeds and ribs removed, chopped
- ☐ 2 Anaheim or hatch chilis roasted or canned(optional)
- ☐ 1 bunch cilantro leaves, cleaned and chopped
Steps
- 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes Salt Freshly ground black pepper Extra virgin olive oil 2 yellow onions, chopped 3 garlic cloves, peeled and finely chopped 2 tablespoons of chopped fresh oregano or 1 Tbsp of dried oregano 2 1/2 cups chicken stock Pinch of ground cloves season with s&p, flour meat and start the browning when brownie move meat, add onion tomatillos and chilis in 1tbl oil, add garlic oregano and clove cook till tender ,put in blender until smooth add meat back in to pot and tomatillo sauce and simmer for 2 to 3 hours. ive also add potatoes to this short cut if you don’t have time use hornito’s tomatillo sauce lol