INGREDIENTS
5 eas
Tomatillos, quartered
1 ea
Onion, chopped
1 ea
Jalapeño, de-seeded
1 ea
Serrano pepper, de-seeded
2 eas
Poblano peppers, de-seeded
8 eas
Garlic cloves, peeled
1 ea
4lb pork shoulder, cut in 2” chunks
1 tsp
Salt
2 tbsps
Ground cumin