1. In a large stock pot over high heat sear the pork in the vegetable oil until browned. 2. Remove the pork from the pot, reserve 3 tablespoons oil in the pan. 3. Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender. 4. Add the cumin, then stir in pork and chicken stock. 5. Simmer for 1/2 hour. 6. Add in poblanos, jalapenos and bell peppers. 7. Puree the tomatillos and cilantro in a blender, and add them to the pot. 8. Cook for an additional 30 to 45 minutes. 9. Serve with Mexican/Spanish rice and refried beans. ---------------------------------------------------------------------------
Nutrition
Ingredients
