Ingredients
- 2-2 1/2 lbs. pork shoulder
- 2 cups chicken stock
- 4 cups cooked rice
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- oil
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- cilantro for garnish (optional)
- lime for garnish (optional)
- 10 tomatillos (approx. 1 lb.)
- 3 jalapenos
- 2 white onions
- 3 poblanos (or 2 larger ones)
- 4 garlic cloves
- 1/2 bunch cilantro
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