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2 pounds tomatillos, husks removed and washed<\/span><\/p>\n 2 poblano peppers, cut in half lengthwise and seeds removed<\/span><\/p>\n 2 jalapeno peppers, cut in half lengthwise and seeds removed<\/span><\/p>\n 1 large white onion, cut into 8 wedges<\/span><\/p>\n 4 cloves garlic<\/span><\/p>\n 1 cup cilantro, loosely packed<\/span><\/p>\n 2 tablespoons oil (or bacon grease)<\/span><\/p>\n 3 pounds pork butt or shoulder, cut into 1 inch cubes<\/span><\/p>\n 2 cups chicken broth or ham broth<\/span><\/p>\n 1 teaspoon cumin seeds, toasted and ground (optional)<\/span><\/p>\n 2 teaspoons oregano<\/span><\/p>\n 1 tablespoon soy sauce (or fish sauce, or salt to taste)<\/span><\/p>\n 2 tablespoons lime juice<\/span><\/p>\n 1\/4 cup cilantro, chopped<\/span><\/p>\n <\/p>\n Place the tomatillos, peppers (cut sides down), onion and garlic on a baking sheet and broil until the skins are all blistered and black before pureeing in a blender along with the cilantro and setting aside.<\/span><\/p>\n Heat the oil in a large heavy bottom sauce pan or dutch oven over medium-high heat and brown the pork on all sides before setting aside.<\/span><\/p>\n Either add the broth, cumin, oregano, pork and tomatillo sauce, bring to a boil, reduce the heat to a simmer, covered, over medium-low until the pork is falling apart tender, about 2-3 hour, OR transfer to a preheated 350F\/180C oven and roast, covered, until the pork is falling apart tender, about 2-3 hour, OR trsansfer the ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.<\/span><\/p>\n Remove from heat and season with soy sauce (or salt) .<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 2 pounds tomatillos, husks removed and washed 2 poblano peppers, cut in half lengthwise and seeds removed 2 jalapeno peppers, cut in half lengthwise and seeds removed 1 large white onion, cut into 8 wedges 4 cloves garlic 1 cup cilantro, loosely packed 2 tablespoons oil (or bacon grease) 3 pounds pork butt or […]<\/p>\n","protected":false},"author":1,"featured_media":5425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n