INGREDIENTS
4 1/2 lb
country style pork 'ribs' (cut into cubes, or use pork butt/shoulder cut into large chunks)
1 lb
tomatillos (625g (approx))
2
Anaheim peppers (skinned, seeded and chopped.)
1
onion (peeled and sliced)
6 cloves
garlic (peeled)
olive oil
1/2 cup
gluten free chicken stock (250mls)
1 tsp
salt
1 tsp
pepper
1 tsp
ancho chili powder