INGREDIENTS
3
lbs Pork butt
2
Carrots
1
Chayote squash
1/4 tsp
Coriander, ground
2 cloves
Garlic
1/2
Green cabbage, medium
1
Jalapeno
1/2 tsp
Mexican oregano, dried leaves
1/2 tsp
Mexican oregano
1
Red bell pepper
1
Red onion
1
Sweet onion
1 15 ounce can
Tomatoes
1 tsp
Black pepper, ground
1 tbsp
Brown sugar
1/8 tsp
Cinnamon, ground
3 1/2 cups
Masa harina
1/2 tsp
Red pepper flakes
1 tbsp
Salt
1 1/2 cups
Cider vinegar
1
Olive oil
1/4 tsp
Cumin, ground
1 1/2 cups
Cotija cheese
9 1/4 cups
Water