INGREDIENTS
4
lbs Pork shoulder, boneless
1
loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce, loosely packed fresh
1
Corn tortillas and lime, Fresh wedges
6
medium cloves Garlic
2/3 lb
Poblano peppers
2
Serrano or jalapeno chilies
3/4 lb
Tomatillos
8 oz
White onion
1 tbsp
Red boat fish sauce, Asian such as
6 oz
Anaheim or cubanelle peppers
1
Kosher salt
1 tbsp
Cumin seed, whole toasted and ground