10 tomatillos
4 pounds of boneless pork shoulder
2 tablespoons Olive Oil
Corn Tortillas
1 tablespoons Rosa Blanca or any other Chicken bouillon powder
3 cloves of garlic
1/2 onion
4 jalapeño chiles, more if you like it hot
3 potatoes
Remove the wrapper of the tomatillos and wash them
In a blender, mix together the tomatillos, Rosa Blanca, garlic cloves, jalapeños and onion. If necessary add a dash of water to help the blender
Cut the pork meat in chunks and discard big pieces of fat
Wash the potatoes and cut them in small pieces
Cooking:
Set tall frying pan in mid-high heat. Add the olive oil to frying pan
Fry the meat slightly until it looks white, mixing it constantly to avoid burning.
Now add the sauce, mix it well and let it cook for about 1 hour until the meat is very soft, you can add the potatoes 20 minutes before you think the dish will be ready
Heat the tortillas and enjoy
Authors Tips:
A Pressure Cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to half hour, but you have to cook the potatoes separately..
Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla
Posted: 7/2/2009 2:12:24 PM