Ingredients
- 2 red onions, chopped
- 1 lb tomatillos, husked, rinsed and halved
- 3 jalapenos, stemmed seeded and halved
- 2 garlic cloves
- 4 tbsp canola oil
- 2 lbs boneless pork shoulder, cut into 1" cubes
- 5 cups chicken stock
- 1 cup chopped fresh cilantro leaves
- salt
- pepper
- 10 flour tortillas, warmed
Preparation
Step 1
Preheat the oven to 400°. In a large bowl, toss the onions, tomatillos, jalapenos and garlic with 1 tbsp of the oil and spread on a baking sheet. Roast until soft and starting to brown, about 20-30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium high heat, add the oil and heat. Brown the pork, in batches, until well-browned. Add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tbsp of water and puree. Remove the pork from the oven and stir in the cilantro puree.
Season, to taste, with salt and pepper.
Serve with warm flour tortillas.