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Ingredients
US|METRIC
4 SERVINGS
- 3 tomatillos (husked)
- 1 serrano chile (stemmed)
- 3 Anaheim chiles (roasted, seeded, and peeled)
- 2 poblano chiles (roasted, seeded, and peeled)
- 2 Tbsp. lard (fresh or vegetable oil)
- 2 lb. pork shoulder (cut into 1/2 -inch cubes)
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper (freshly ground)
- 1 white onion (small, diced, or yellow onion)
- 8 cloves garlic (large, minced)
- 1 Tbsp. cumin (ground)
- 3 Tbsp. all purpose flour
- 2 1/2 cups chicken broth
- 3 Roma tomatoes (cored and diced about 2 cups, or 14 1⁄2-ounce diced tomatoes, drained)
- 8 oz. red potatoes (peeled and diced, optional, or white potatoes)
- sour cream (for serving)
- fresh cilantro leaves (chopped, for serving)
- diced red onion (for serving)
- diced avocado (for serving)
- 2 Tbsp. vegetable oil
- 1/2 white onion (small, diced, or yellow onion)
- 3 cloves garlic (minced, about 1 tbsp)
- 2 cups long-grain white rice (rinsed and drained)
- 2 Tbsp. kosher salt
- 1 1/4 cups water
- 1 cup chicken broth
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