Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Pork shoulder roast - (to 4) - fat trimmed

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 6 tablespoons 90ml Oil - divided

  5. 6 cups 1422ml Chicken broth - divided, plus

  6. 1/4 cup 59ml Chicken broth - (to 1/2) - if needed

  7. 1 cup 62g / 2 1/5oz Chopped onion

  8. 2 Garlic cloves - chopped

  9. 5 Tomatillos - husked, chopped

  10. 1 cup

  11. 1/2 cup 118ml Shelled raw peanuts

  12. 1/2 cup 55g / 1.9oz Raw pepitas (pumpkin seeds) - hulled

  13. 1 Cilantro - tough lower stems

  14. Removed

  15. 1/2 Epazote - (1 cup leaves)

  16. 1 cup 146g / 5.1oz Chopped iceberg or romaine lettuce

  17. 1 Corn tortilla - torn into pieces

  18. 1 Bolillo roll - sliced

  19. 3 Jalapeño chiles - not seeded

  20. 2 Serrano chiles - seeds removed

  21. 7 Poblano chiles - seeds removed,

  22. And chopped - (4 cups chopped)

  23. 1/2 cup 118ml Toasted pepitas

Instructions Jump to Ingredients ↑

  1. Season the pork with salt and pepper. Heat 2 tablespoons oil in a Dutch oven. Add the pork shoulder and sear on all sides. Pour 2 cups chicken broth into the pan and cover. Place in a 325-degree oven and cook until the meat is extremely tender and easily pulled apart with a fork, about 2 1/2 to 3 hours.

  2. Heat the remaining oil in a large skillet. Add the onion, garlic and tomatillos and cook until soft, about 5 minutes. Add the peanuts and the raw pepitas and cook for 2 more minutes. Add the cilantro, epazote, lettuce, tortilla pieces, bolillo slices and chiles. Stir in the remaining chicken broth and bring to a boil. Reduce the heat and simmer until the chiles are soft and flavors have blended, about 15 to 20 minutes.

  3. Let the mixture cool slightly, then blend in batches until smooth. Add a little water or broth (one-fourth to one-half cup) if necessary to make a thick but pourable sauce.

  4. Return the sauce to the pan and heat to serving temperature. Season with 1 1/2 teaspoons salt or to taste. (Makes 6 cups sauce)

  5. To serve, shred the cooked pork and arrange on a serving platter. Pour the sauce over the top and sprinkle with pepitas.

  6. This recipe yields 8 servings.

  7. Each serving with one-half cup sauce: 602 calories ; 48 grams protein; 14 grams carbohydrates; 3 grams fiber; 40 grams fat; 10 grams saturated fat; 139 mg. cholesterol; 848 mg. sodium.

Comments

882,796
Send feedback