INGREDIENTS
1
Pork shoulder butt roast (3 to 4 pounds), boneless
2 cans
each) chopped green chilies
1 1/2 cups
Cilantro, fresh
1
Cilantro, Fresh leaves
3
Garlic cloves
1
bunch Green onions
1/2 cup
Chicken broth
1/2 cup
Tequila or additional chicken broth
1 cup
Salsa
1/2 tsp
Pepper
1/2 tsp
Salt
2 tsp
Olive oil
12
Flour tortillas (8 inches)