Directions
- 1Season pork with minced garlic and salt, then combine with all-purpose flour.
- 2In a blender, combine 1 1/2 cups of chicken broth, Anaheim peppers, jalapeño (optional), and cilantro; blend until smooth.
- 3Heat a cast iron skillet on high heat for three minutes, then add oil.
- 4Add seasoned pork pieces and sear for six to eight minutes on medium heat.
- 5Add chopped onions and cook until translucent.
- 6Add ground cumin and black pepper.
- 7Add blended sauce and remaining chicken broth to the skillet.
- 8Bring to a boil, then reduce heat to medium-low, and continue to cook for 30–35 minutes, stirring periodically.
- 9During the last 10 minutes of cooking, add Mexican oregano.
Ingredients
- 2 pounds pork shoulder or pork butt
- 6 minced garlic cloves
- 1.5 teaspoons salt
- 2 tablespoons all-purpose flour
- 1 small, chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 tablespoon Mexican oregano
- 3 cups chicken broth
- 8 roasted Anaheim peppers
- 1 jalapeño or serrano pepper
- 15 stems cilantro
Equipment
blendercast iron skillet
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