INGREDIENTS
3
chile peppers
1
beef bouillon cube
1 tsp
chili powder
4 oz
cream cheese
1 tbsp
fresh parsley
4 cloves
garlic
1
green bell pepper
1 tbsp
ground cumin
8 servings
ground pepper
3
jalapeno peppers
1 tbsp
olive oil
1 medium
onion
2 tbsp
oregano
1 1/2 cups
pork shoulder
8 servings
salt
4
tomatillos
2
tomatoes