Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)
"The acidity of the tomatillos beautifully balances the fat of the pork shoulder, so when serving the tacos there is no need for lime wedges. The onion and additional cilantro provide crunch and fragrance...."
INGREDIENTS
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1 1/2 pounds tomatillos (15 to 18), husked and rinsed
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2 serrano or jalapeño chiles, stemmed
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1 teaspoon cumin seed
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3 allspice berries
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1 whole clove
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3 medium garlic cloves, peeled
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1/2 cup coarsely chopped cilantro
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1 1/2 teaspoons salt, divided
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3 pounds pork shoulder, cut into 1-inch pieces
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2 tablespoons vegetable oil
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