INGREDIENTS
3 Tbsps
canned chipotle peppers
1 tsp
canola oil
3 Tbsps
cilantro
5
garlic cloves
1 tsp
ground coriander
1 Tbsp
ground cumin
1 Tbsp
jalapeno
1
juice of lime
3 cups
low sodium chicken broth
1 medium
onion
2 cups
pinto beans
6
poblano peppers
3 cups
pork
3 lbs
pork butt
2 Tbsps
red onion
6 servings
Salt & Pepper
1 1/2 cups
shredded cheddar cheese
16 ozs
tomatillo salsa