INGREDIENTS
1 lb
tomatillos
3
poblano peppers
1
jalapeno pepper
1
serrano pepper
2 tbsp
olive oil
2 lb
pork shoulder
1 serving
kosher salt and pepper
1/4 cup
flour
1/4 cup
vegetable oil
4 cloves
garlic
3 larges
carrots
2
onions
1 tbsp
oregano
1 tbsp
ancho chile powder
2 1/2 cups
vegetable stock
2
bay leaves
1/4 cup
cilantro
1
juice of lime
2 cups
cheddar
1 serving
cream
1 package
flour tortillas