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Ingredients
  • 1 ½ pounds tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapeños, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles (optional)
  • 1 bunch cilantro leaves, cleaned and chopped
  •  
  • 3 ½ to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 tablespoons of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 ½ cups chicken stock
  • Pinch of ground cloves
  • subheading: To serve:
  • Flour or corn tortillas
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