INGREDIENTS
3 1/2
lbs Pork shoulder
2
Bay leaves
1
Cilantro, Fresh sprigs
5
large cloves Garlic
1
lbs Green chile peppers, fresh
1 tsp
Mexican oregano, dried
8 oz
Tomatillos
1
Yellow onion, large
4 cups
Chicken stock
2 tbsp
Bacon grease
1
Kosher salt and freshly ground black pepper
2 tbsp
Cider vinegar
1 tbsp
Cumin, ground
1
White rice or warm tortillas, Cooked
3/4 pound russet, yukon gold, or white potatoes (about 3 medium potatoes)