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24Ingredients
6Hours
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. boneless pork shoulder (3-, cut into 1-inch cubes)
- 4 Tbsp. flour
- 1 tsp. pepper
- 1 tsp. salt
- 2 Tbsp. oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 lb. tomatillos (husks removed, chopped)
- 28 oz. green chilies (whole fire roasted, drained, chopped or diced)
- 1/2 bunch cilantro (chopped)
- 4 cups chicken broth
- 1 jalapeno (de-seeded, and chopped)
- 14.5 oz. diced tomatoes (1 can)
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. oregano
- 1 Tbsp. cornstarch
- 1 Tbsp. cold water
- lime wedges
- cilantro leaves
- green onions (chopped)
- sour cream
- sharp cheddar cheese (grated)
- tortilla chips (or flour tortillas)
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Reviews(4)
Vollick 4 years ago
Excellent! First time making/having this because my mom gave me a big bag of tomatillos and I didn’t know what to do with them. Didn’t have pork shoulder so used ground pork. Ended up pureeing all the tomatillos used as family wasn’t fond of them in big chunks.
Susan Leigh 4 years ago
Delicious! I also used salsa verde instead of tomatillos, and it turned out perfect.
Diane Curtis 4 years ago
Yummy! First time for me to cook with tomatillos. I followed the recipe and would definitely make this again!
Yi 5 years ago
This was great! I didn’t have time to find tomatillos so I just used salsa verde in place if the tomitillos, chili’s and cilantro. I also used canned chopped jalapeño peppers. You don’t need as much of the chicken broth if you make the substitutions notes above