- 3lb cubed pork shoulder or butt
- 3 tbsp. olive oil
- ½ diced white onion
- Salt & Pepper
- 10 tomatillos
- 10-12 dried chile japones
- 3 garlic cloves
In a large sauce pot, cover pork with water (approximately 4-5 qt.) and boil until water has completely evaporated (approximately 45 min-hour)
Over the meat, drizzle 3 tbsp. olive oil and ½ diced white onion and salt to taste. Sauté.
Serve with Verde Salsa
Boil tomatillos for 10-15 min until soft. Roast dried chile japones in dry skillet until brown (roughly 1 minute). Blend tomatillos, chile japones, garlic cloves and salt.
Serve with Mi Rancho Organic Corn Tortillas.