INGREDIENTS
4
lbs Pork shoulder, boneless
1
loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce, loosely packed fresh
1
Flour or corn tortillas and lime
7
medium cloves Garlic
1/2 cup
Green onions, rough
2
Jalapeno or serrano chilles
1 tsp
Mexican oregano, dried
2/3 lb
Poblano peppers
3/4 lb
Tomatillos
1
White onion (about 1 cup, medium
1/2
Yellow bell pepper
1/2 tbsp
Fish sauce, Asian
6 oz
Anaheim or cubanelle peppers
1
Habenero peppers
1
Generous pinch Kosher salt
1 1/3 tbsp
Cumin seed, whole toasted and ground