Ingredients

  • 2 red onions (chopped)
  • 1 pound tomatillos (husked, rinsed, and halved)
  • 3 jalapenos (stemmed, seeded and halved)
  • 2 garlic cloves
  • 4 tablespoons canola oil
  • 2 pounds boneless pork shoulder (cut into 1-inch cubes)
  • 5 cups chicken stock
  • 1 cup cilantro leaves (chopped fresh)
  • salt
  • pepper
  • 10 flour tortillas (warmed)

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet.
  3. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  4. Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat.
  5. Brown the pork, in batches, until well-browned.
  6. When browned, add all of the pork back to the pan and cover with chicken stock.
  7. Add the roasted vegetables, cover the pan and place in the oven.
  8. Cook until the pork is very tender, about 1 1/2 hours.
  9. While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree.
  10. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper.
  11. Serve with warm flour tortillas.
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NutritionView more

950Calories
Sodium62%DV1480mg
Fat52%DV34g
Protein143%DV73g
Carbs28%DV85g
Fiber32%DV8g

PER SERVING *

Calories950Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat6g30%
Trans Fat
Cholesterol145mg48%
Sodium1480mg62%
Potassium1820mg52%
Protein73g143%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate85g28%
Dietary Fiber8g32%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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