INGREDIENTS
3 1/2 lb
pork shoulder
14 oz
chicken broth
1/2 cup
onion
6 cloves
garlic
1 tbsp
ground cumin
2 tsp
chili powder
1 tsp
salt
30 oz
enchilada sauce
1 tbsp
cilantro
4 oz
chile peppers
2 cups
cotija cheese
8 8-inches
flour tortillas
1 serving
cilantro
1 serving
grape tomatoes
1