What you need:
- 11/2 lbs pork shoulder trimmed of excess fat and cut into 1 inch
cubes
- 2 c water
- 2 t chicken bouillon granules
- 1 large onion, chopped
- 4 garlic cloves chopped fine
- 1 lb fresh tomatillos, chopped
- 4 oz can diced green chiles
- 1 T dried oregano
- 1 t ground cumin
- 1/2 c fresh cilantro, chopped
- 3 T vegetable oil
- salt to taste
- black pepper to taste
What you do:
- Heat oil in a large skillet. Add pork shoulder to skillet with salt
and pepper and cook over medium-high heat until browned.
Place pork and remaining ingredients into a 3.5 quart or larger
crock-pot. Cook, covered, for 8 - 9 hours on low. May add
additional salt and pepper to taste. Serve on warm tortillas or
over rice.
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