• 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
  • Salt


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.