INGREDIENTS
3 1/2
lbs Pork butt
1/4
head Cabbage
1/2 cup
Cilantro, fresh
1
Cilantro
1
Onion
1 tbsp
Oregano, fresh
3 cups
Chicken stock
2 cups
Salsa verde, bottled or canned
2 tsp
Coriander seeds
1
Salt
1
Salt and pepper
1 tsp
Olive oil
1 tsp
Rice vinegar, seasoned
2 tsp
Cumin seeds
12
Corn tortillas
1/2 cup
Cotija mexican farmer's cheese
1
Sour cream