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Ingredients
US|METRIC
4 SERVINGS
- fresh cilantro (chopped, as needed)
- queso fresco (shredded, as needed)
- corn tortillas (as needed)
- 5 lb. pork bones
- water (as needed)
- 2 lb. mirepoix
- 2 cloves garlic (crushed)
- 1 cup tomatoes (scraps)
- 1 cup green chile (scraps from chiles below)
- 3 tortillas
- 1 cup masa harina
- 2 cups pork stock
- 3 lb. pork shoulder (cleaned of connective tissue and excess fat and 3/4-inch diced)
- lard (as needed)
- 4 white onion (diced)
- 3 red onion (diced)
- 7 potatoes (peeled and diced)
- 12 plum tomatoes (peeled, seeded and diced)
- 6 New Mexican chiles (roasted green, peeled, seeded, and stemmed)
- pork stock (as needed)
- 4 TBL slurry
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Directions
- Brown bones and reserve.
- Add water, garlic, tomato, chiles, and tortillas to mirepoix. Simmer for 2-3 hours over medium heat.
- Skim and strain.
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