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INGREDIENTS
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3 Anaheim chiles
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1/4 cup vegetable oil
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2 pounds boneless pork shoulder, cut into rough 1-inch chunks
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Kosher salt and freshly ground black pepper
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1 teaspoon whole cumin seeds
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1 medium yellow onion, cut into small dice
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1/2 cup finely chopped fresh cilantro with tender stems
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6 cloves garlic, minced
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1 tablespoon all-purpose flour
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One 16-ounce can crushed tomatillos
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4 cups chicken stock
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Tortilla chips and lime wedges, for serving
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