Elise Bauer

pork shoulder, trimmed of excess fat (not all the fat, just the glaring excess fat), cut into large (3 to 4 inch) chunks

tomatillo salsa verde, bottled or homemade

 1/2 cups chopped onion

chicken stock

whole cumin seeds

coriander seeds

 teaspoon dried oregano

bunch cilantro, roughly chopped, stems and tender leaves

Salt

to 16 corn tortillas, heated and softened

head of cabbage, very thinly sliced

seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)

Salt and pepper

avocado, peeled, seeded, and chopped

crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese

Crema fresca, crema Mexican, or sour cream

Chopped cilantro leaves for garnish