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16Ingredients
3Hours
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Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 lb. pork shoulder
- 2 cups chicken stock
- 4 cups cooked rice
- 1 Tbsp. Mexican oregano
- 1/4 tsp. cumin (optional)
- oil
- 1/2 tsp. salt (plus more to taste)
- cracked black pepper (freshly)
- cilantro (for garnish, optional)
- lime (for garnish, optional)
- 10 tomatillos (approx. 1 lb.)
- 3 jalapenos
- 2 white onions
- 3 poblanos (or 2 larger ones)
- 4 garlic cloves
- 1/2 bunch cilantro
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Reviews(3)
Linda 3 years ago
Flavor was great! Our garden jalapeños are crazy hot this year so only needed one. I wish it was a little thicker. Next time I may simmer part of the time without the lid.
Ron Trujillo 4 years ago
Great but had to add heat to it, recipe too tame. Added 4 serranos along with 5 jalapeños and 2 habaneros. Roasted serranos and jalapeños didn’t remove seeds, skipped the poblanos no heat. Stayed true to the rest of the recipe.