How to make it

  • Cut pork into bite sized pieces, approximately 1" X 1". Put about 2 T. of olive oil in a sautee pan. Add pork and simmer, uncovered, until cooked. Add chopped onion and fresh garlic, grated or chopped. Add chopped jalapeno (remember, you can add more, but you can't take it out!). Add salt and pepper, cumin. Continue to sautee until vegetables are soft. Add cut and cleaned tomatillos and 3 cups of the chicken broth, cover. Add more broth if needed to cover the pork and tomatillos. Simmer for 45 minutes to 2 hours to tenderize pork. Add more liquid if it cooks down too much. Taste broth and adjust salt pepper, cumin, jalapeno heat and garlic powder, if needed. After adjusting taste, to the last cup of broth, add the flour and dissolve. Add floured broth to pork mixture and stir, so lumps don't form. If broth needs to be thicker after simmering a few minutes, add more floured broth. Too thick? Add broth. It should be pretty thick, so it doesn't run out of the flour tortilla. Serve with warmed flour tortillas.
  • Optional: sour cream and/or diced tomatoes.

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