Wine Road Recipes

Ingredients

• 1/2 cup corn oil
• 3 to 4 pounds pork shoulder, cut into 1/2- to 3/4-inch chunks
• 1 cup masa
• 10 to 12 tomatillos, husked and chopped
• 1 large onion, chopped
• 5 or 6 chiles (Anaheim or Hatch), seeded and chopped
• 1 jalapeño (mild) or serrano (hot) chile, seeded and chopped
• 5 or 6 garlic cloves, chopped
• 1 cup Selby Sauvignon Blanc
• 1 1/2 cups chicken broth
• 1 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons freshly ground white pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon allspice
• 1/4 teaspoon ground caraway seeds
• Tortillas for serving