2 1/2 lbs. pork shoulder cut into 1/2 inch cubes
1 sweet onion, chopped finely
3 green jalapeno chili peppers cut in half
5 serrano chili peppers cut in half
6 whole cloves of Gilroy garlic
12 fresh tomatillos (pureed in a blender)
1 14 1/2 oz can of chicken broth
1 28 oz can of green enchilada sauce
I green bell pepper, chopped coarsely
1 bunch of cilantro, chopped finely
1 pasilla chili pepper, seeded & chopped finely
4 serrano chili peppers, minced
2 jalapeno chili peppers, seeded & chopped finely
4 cloves of garlic, minced
5 Tbsp. of ground cumin powder
2 tsp. of MSG
2 Tbsp. of ground green chili powder
2 tsp. of salt
Brown meat in Wesson Oil and the next 4 ingredients (to flavor the meat as it cooks).
Drain the meat, discard the peppers and garlic cloves and then place meat and onions in a large pot.
Add the remaining ingredients to the large pot and simmer for 2 1/2 - 3 hours.
During the last 10 minutes, adjust the salt and heat to taste.