INGREDIENTS
2
red onions, chopped
1 lb
tomatillos, husked, rinsed, and halved
3
jalapenos, stemmed, seeded and halved (leave seeds in for more heat)
2
garlic cloves
4 tbsp
canola oil
2 lb
boneless pork shoulder, cut into 1-inch cubes
5 cups
chicken stock
1 cup
chopped fresh cilantro leaves
Salt
Pepper
12
corn tortillas, warmed