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4 lb Pork butt or possibly shoulder trimmed of fat, and cut in 2" cubes
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2 tsp Salt
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1 tsp Freshly-grnd black pepper
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Flour for dredging
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1/4 c. Vegetable oil
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3 x Yellow onions
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2 x Green bell peppers cut in 1" cubes
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2 x Anaheim or possibly Poblano chiles cut in 1" cubes
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2 x to 3 Jalapenos seeds removed, and minced fine
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3 x Garlic cloves peeled, minced fine
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1 1/2 lb Tomatillos roasted, peeled, and minced
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1 Tbsp. Dry oregano
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2 tsp Grnd cumin
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2 Tbsp. Coriander seeds see * Note
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2 x Bay leaves
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1 bn Cilantro leaves cleaned, minced
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4 c. Chicken stock
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