INGREDIENTS
2
3 lbs pork shoulder, cut into 6-8 pieces
2
Bay leaves
1
Cilantro
3 cloves
Garlic
1
Green bell pepper
1
Jalapeno, large
1
Onion
1 tsp
Oregano
1
Poblano pepper
1
Red onion
1 lb
Tomatillos
2 cups
Chicken broth
1/2 tsp
Black pepper
1 tsp
Salt
2 tbsp
Olive oil
1 tsp
Cumin
1
Tortillas
1
Queso fresco