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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork shoulder butt (cubed into 1-1 1/2 inch pieces)
- 1 large yellow onions
- 4 cloves garlic (minced)
- 2 cups poblano peppers (diced approximately 4 peppers)
- 1 Tbsp. ancho chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. Mexican oregano
- olive oil
- salt
- pepper
- 28 oz. tomatillos (can, pureed. *Reserve 1-1/2 cups for rice)
- 14.5 oz. diced fire roasted tomatoes with juice
- 32 oz. chicken stock (*Reserve 1 cup for rice)
- 2 cups corn (roasted, measured not 16 oz, Can use unroasted corn)
- 15 oz. black beans
- fresh cilantro
- tomato (optional)
- cilantro (optional)
- cheese (optional)
- 1 cup brown rice
- 1 1/2 cups tomatillos (pureed)
- 1 cup chicken stock
- 2 tsp. butter
- 2 tortilla shells (raw (uncooked) variety)
- ancho chili powder
- salt
- non-stick cooking spray (or oil)
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