Linda Rodriguez Anchorage Police Dispatch Supervisor

serving size: 18 Servings


6 Pounds Lean Pork Shoulder
1/4 Cup Vegetable Oil
2 Large Yellow Onions -- Chopped
6 Large Cloves Garlic -- Minced
1 Tablespoon Sea Salt
Fresh Ground Pepper -- To Taste
1 Tablespoon Cumin
8 Medium Poblano Chilies -- Seeded and Chopped
4 Large Jalapenos -- Seeded and Minced
2 Large Yellow Bell Peppers -- Seeded and Chopped
3 1/2 Quarts Chicken Stock
3 Pounds Fresh Tomatillos -- Husks removed
1 Bunch Cilantro Leaves -- Chopped


Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, leaving 2 tablespoons left in the pot. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent. Add the cumin, pork, and the chicken stock and cook for ½ hour. Add poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an addition 30 to 45 minutes.

Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.


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