How to make it

  • In dutch oven heat oil, add pork, onion, garlic and fry until pork is golden brown on outside. Fill pot with enough water to cover about 2 inches above meat. Add bay leaves and bouillon cube. Cover pot and simmer 1-1/2 to 2 hours until pork is tender.
  • Using a slotted spoon remove meat and set aside in a bowl. Try to leave as much of the onion and garlic in stock as possible. Add the tomatoes, tomatillos and jalapeno to stock. Simmer 5-7 minutes until everything is tender. Using the slotted spoon remove tomatillos and jalapeno and place them into the blender. Carefully pour half of stock into the blender. Set the stock and tomatoes aside. Blend the mixture until smooth, add the cilantro, cumin, mexican oregano, garlic powder, white pepper and salt to blender. Add flour mixture and blend again. Place half of meat mixture into another pot. Pour the green sauce over it and place back onto low heat. Add bouillon powder and 15 (1/2 jar) oz of cleaned nopales. And simmer on low for 10minutes.
  • Place the dried chiles into the blender, add tomatoes and remaining stock into blender. Let mixture set for about 10-15 minutes. Add cumin, garlic, mexican oregano, salt and white pepper. Blend until smooth. Add the flour mixture and blend again. Place meat back into dutch oven and pour mixture over it. Add bouillon powder and 15 (1/2 jar) oz of cleaned nopales. And simmer on low for 10minutes.
  • Serve with rice, tortillas or tostadas.

Reviews & Comments 1

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  • mommyluvs2cook 7 years ago
    Sounds so flavorful! I wanna try this with the green sauce! I LOVE tomatillos!!!
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