June 10, 2020


2 tablespoons Baklouti Green Chile Olive Oil
1 (3-pound) pork shoulder, cut into 1-inch cubes
1 large onion, chopped
4 poblano chiles, seeded and chopped
1 jalapeño, seeded and diced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon oregano
4 garlic cloves, minced
1 pound tomatillos, husked and chopped
3 tablespoons flour
8 ounces Mexican beer
6 cups chicken stock
Salt and pepper to taste
Garnish: Sour cream and chopped scallions


Preheat oven to 350 degrees. In a large pot over medium-high heat, heat Baklouti Green Chile Olive Oil and sear pork in batches until golden brown on all sides. Remove pork from pan and reserve 1 tablespoon of the oil, discarding remainder. Add onions and sauté for 2 minutes, stirring frequently. Reduce heat to medium, then add poblano and jalapeño; cook another 3 minutes. Stir in cumin, coriander, oregano, and garlic. Add tomatillos and cook another 2 minutes. Stir in flour. Return pork to pot and add beer and stock. Bring to a boil, then cover and transfer to oven for 2 hours. Adjust seasoning to taste and use forks to shred pork. Serve with cornbread, sour cream, and chopped scallions.

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