INGREDIENTS
5
lbs Pork butt
4 oz
Cabbage, white
4 oz
Cilantro, fresh
8
Garlic cloves
4 cups
Hominy
3
Jalapenos
4 cups
Onions
4 qt
Tomatillos, fresh
4 oz
White onions
8 cups
Chicken stock
1
Salt and freshly ground black pepper
1/2 cup
Canola oil
1 tbsp
Cumin, ground
1
Corn tortillas, Fried
4 oz
Mexican cheese, fresh