INGREDIENTS
Olive oil
5 cups
diced onion
1/2 cup
chopped garlic
1/3 cup
chopped serrano peppers
1/3 cup
chopped jalapeno peppers
5 lb
cubed pork shoulder
1 qt
chicken broth
15
to 20 Anaheim peppers
12
to 15 tomatillos
3 tbsp
garlic powder
1 tsp
freshly ground black pepper
1 tbsp
ground cumin
1 tbsp
Mexican oregano
1 tsp
ground coriander
2 tsp
salt
1/2 cup
corn flour