How to make it

  • 2 Tb vegetable oil
  • 1 1/4 lb pork shoulder, cut into 1 inch cubes
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 tsp dried oregano
  • 3 fresh jalapenos, seeded and chopped
  • scant 2 c drained canned tomatillos
  • 2/3 c vegetable stock
  • 1(11 oz) jar napolitos, drained
  • salt and ground pepper
  • Directions
  • Heat the oil in a large saucepan.
  • Add the pork cubes and cook over high heat, turning several times, until browned all over.
  • Lower the heat and add the onion and garlic and saute until soft.
  • Add oregano and jalapenos and cook for 2 minutes.
  • Transfer the canned tomatillos to a blender, add the stock and process until smooth.
  • Add to the pork mixture, cover and cook 30 minutes.
  • Meanwhile, soak the nopalitos in cold water for 10 minutes.
  • Drain, then add to the pork and continue cooking for about 10 minutes or until the pork is cooked through and tender.
  • season the mixture with salt and pepper.

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