Ingredients

The following ingredients have 7 Servings
  • 1/4 cup oil
  • 4 pounds pork butt, (trimmed and cut into 1 1/2-inch cubes)
  • 2 large onions, (peeled and chopped)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 4 cloves garlic, (minced)
  • 2 Hatch peppers, (chopped (or Anaheims) )
  • 2 Poblano peppers, (chopped)
  • 1-2 jalapeno peppers, (seeded and diced)
  • 1 pound tomatillos ((peeled and cleaned), chopped)
  • 2 bay leaves
  • 1 bunch cilantro ((large), chopped)
  • 3 tablespoons masa ((corn flour))
  • 4 cups water (or chicken stock)
  • 1 tablespoon salt, (divided)
  • Lime wedges (for garnish)

Instruction

  • Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
  • Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
  • Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
  • Take 2 forks and break the pork up even more. Salt and pepper to taste.