Ingredients

4 pounds pork butt or shoulder, cut into 2-inch cubes

2 teaspoons salt

1 teaspoon freshly ground black pepper

Almond Flour for dredging

1/4 cup olive oil

3 yellow onions

2 green bell peppers, cut into 1-inch cubes

2 Anaheim or Poblano chiles, cut into 1-inch cubes

2-3 jalapenos, seeds removed, and finely chopped

3 garlic cloves, peeled and finely chopped

1 1/2 pounds tomatillos, roasted, peeled and chopped

1 tablespoon dried oregano

2 teaspoons ground cumin

2 tablespoons coriander seeds, crushed and soaked in a scant amount of water

2 bay leaves

1 bunch cilantro leaves, cleaned and chopped

4 cups free-range chicken stock ( I purchase mine at Trader Joes)

Directions

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is tender.

Enjoy!

Fit Chic

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