Ingredients 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

Directions 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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