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Ingredients
US|METRIC
5 SERVINGS
- 4 lb. pheasant (legs, or 2 pounds of pork shoulder)
- 1 qt. chicken broth
- 30 tomatillos (the normal kind, not the little ones)
- 10 sorrel leaves (large, optional)
- 3 serrano (or jalapenos, chopped)
- 3 Tbsp. lard (corn oil or other cooking oil)
- 1/2 cup pepitas (toasted in a frying pan until aromatic and then ground)
- 32 oz. white hominy (can of)
- 1 tsp. dried oregano (Mexican if possible)
- 1 bunch epazote (optional)
- 1 onion (small, minced)
- 1 avocado (diced)
- 1/2 cup chopped cilantro
- lime wedges
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