Ingredients
2 lbs pork shoulder, cubed
1 lb tomatillos, husked and rinsed
2–3 poblano or Anaheim chiles
1–2 jalapeños (optional for heat)
1 small white onion, quartered
3 cloves garlic
1 cup chicken broth
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons vegetable oil
½ cup chopped fresh cilantro
Instructions
Preheat oven to 425°F (220°C). Place tomatillos, chiles, onion, and garlic on a baking sheet and roast for 15–20 minutes until softened and slightly charred. Blend roasted vegetables with chicken broth, cumin, oregano, cilantro, and a pinch of salt until smooth. In a large pot, heat oil over medium-high heat. Season pork with salt and pepper, then brown on all sides. Pour the green sauce over the pork, bring to a simmer, reduce heat to low, and cover. Cook for 1½–2 hours until pork is tender and sauce thickens. Adjust seasoning before serving.
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