Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil or lard
  • 3 pounds pork shoulder, cut in 1/2-inch cubes
  • Salt and pepper
  • 2 cups diced onion
  • 4 garlic cloves, minced
  • 1 teaspoon cumin seeds, toasted until fragrant and coarsely ground
  • 1 teaspoon coriander seeds, toasted until fragrant and coarsely ground
  • 1 bay leaf
  • 1 cup diced tomato
  • 1/2 pound tomatillos, husk on, left whole
  • 3/4 cup chopped roasted hot green chile, like Anaheim (about 6 chiles)
  • Soft corn tortillas
  • 1 large white sweet onion, finely diced, soaked for 30 minutes in cold water and drained
  • Sliced fresh or pickled jalapeños (optional)
  • Oregano, for sprinkling
  • Cilantro sprigs

Instruction

  • Put olive oil in a wide deep skillet over medium-high heat. Add pork and season with salt and pepper. Stir-fry pork until lightly browned, about 5 minutes. Remove pork with slotted spoon, leaving fat in pan.
  • Add onion to pan, season with salt and pepper and cook until softened and lightly browned, about 5 minutes. Add garlic, cumin, coriander, bay leaf and tomato. Return pork to skillet. Add tomatillos and green chile. Stir well. Add 4 cups water and bring mixture to a boil. Reduce heat to a brisk simmer and cook, uncovered, for 30 minutes or until meat is tender and sauce has thickened. Taste and adjust seasoning.
  • To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. Spoon 2 tablespoons pork mixture onto each taco. Garnish each taco with 1 teaspoon chopped onion, 2 to 3 jalapeño slices, a pinch of oregano and a few cilantro sprigs.