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Ingredients
US|METRIC
4 SERVINGS
- 11 lb. pork shoulder (diced 1-inch)
- 4 lb. pig feet (roasted)
- 4 1/2 lb. onions (diced)
- 9 oz. garlic (sliced thin)
- 3 gal. chicken stock (or pork stock)
- 4 bay leaves
- 9 lb. tomatillos
- 4 1/2 lb. poblano chiles
- 2 lb. jalapeno chilies
- 1 bunch cilantro
- 1 tsp. cumin
- 1 tsp. coriander
- 1 lb. corn tortillas (fried)
- salt
- pepper
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Directions
- 1. Sear cubed pork in batches in large rondeaux over high heat. You are looking for golden brown and not heavily caramelized.
- 2. Add garlic and onions and sweat until tender and translucent.
- 3. Add coriander, bay and cumin, roasted pig feet, stock and season with salt and pepper. Bring to a simmer and cover with parchment cartouche.
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