INGREDIENTS
•
2 red onions, chopped
•
1 pound tomatillos, husked, rinsed, and halved
•
3 jalapenos, stemmed, seeded and halved
•
2 garlic cloves
•
4 tablespoons canola oil
•
2 pounds boneless pork shoulder, cut into 1-inch cubes
•
5 cups chicken stock
•
1 cup chopped fresh cilantro leaves
•
Salt
•
Pepper
•
10 flour tortillas, warmed