INGREDIENTS
6
tomatillos, husked and quartered
3
jalapenos, split lengthwise, (seeds and ribs removed, if you don’t want a lot of heat)
2 cups
chicken stock, plus more if needed
3 tbsp
grapeseed oil
1
3 – 5 pound pork shoulder, picnic or fresh ham (depending how many you want to feed or how much you want to have left over)
3
medium white onions, peeled and quartered
4
garlic cloves, peeled
3 tbsp
cumin
1 tbsp
salt
Freshly ground black pepper
1
bunch fresh cilantro, divided into small sprigs
1 cup
toasted and salted pepitas
1
block queso fresco, crumbled
1
bottle hot sauce
Corn tortillas, warmed