INGREDIENTS
4
lbs Pork butt or shoulder
2
Anaheim or poblano chiles
2
Bay leaves
1
bunch Cilantro, leaves
3
Garlic cloves
2
Green bell peppers
2
Jalapenos
1 tbsp
Oregano, dried
1 1/2
lbs Tomatillos, roasted
3
Yellow onions
4 cups
Chicken stock
1 tsp
Black pepper, freshly ground
2 tbsp
Coriander seeds
1
Flour
2 tsp
Salt
1/4 cup
Vegetable oil
2 tsp
Cumin, ground