3 # Pork Riblette or stew pork or verde pork
2 tablespoons Olive Oil
1 medium onion
1 Whole clove of garlic
1 can chicken stock (made this w/Beef broth)
salt to taste (Kosher)
Pepper to taste
1-1/2 # Tomatillos
½ cup Cilantro
1 large Bell pepper
2 Jalapeno peppers (used 1 large)
4 Poblano peppers (Not in this recipe)
1 tsp Cumin (Not in this recipe)
Brown pork in oil, set aside, brown chopped onion & garlic, put pork back into pan, add puree of Tomatillos, cilantro, bell pepper and jalapeno pepper and Stock or broth. Simmer as long as you want. I did 3 hours. Cool so you can remove the pork bones and cut meat into small piece. Reheat - Serve
2 tablespoons Olive Oil
1 medium onion
1 Whole clove of garlic
1 can chicken stock (made this w/Beef broth)
salt to taste (Kosher)
Pepper to taste
1-1/2 # Tomatillos
½ cup Cilantro
1 large Bell pepper
2 Jalapeno peppers (used 1 large)
4 Poblano peppers (Not in this recipe)
1 tsp Cumin (Not in this recipe)
Brown pork in oil, set aside, brown chopped onion & garlic, put pork back into pan, add puree of Tomatillos, cilantro, bell pepper and jalapeno pepper and Stock or broth. Simmer as long as you want. I did 3 hours. Cool so you can remove the pork bones and cut meat into small piece. Reheat - Serve
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