Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. of lard or vegetable oil
  • 1 Lb. of Pork ribs (cut into small chunks)
  • 1 Lb. of Pork loin or butt (cut into chunks)
  • 1 cup of water
  • 1 Bay Leaf
  • 1 Lb. of Tomatillos
  • 4 Serrano Peppers (Read note above about substitutions)
  • 1/2 of a medium sized white onion
  • 3 garlic cloves (unpeeled)
  • 1/2 teaspoon of Mexican Oregano
  • 1/2 inch of a cinnamon stick (optional)
  • 2 cloves optional
  • Salt and pepper to taste
  • Cilantro leaves to garnish (optional)

Instruction

  • Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
  • Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
  • While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they’re soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
  • Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
  • Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.