Ingredients:
- 3 lbs of ONE MILE RANCH PORK SHOULDER ROAST, diced
- 1 sweet onion, diced
- 3 cloves garlic, sliced
- 1 jar of mild tomatillo salsa
- 2 cans of green chilies
- 2 cans of diced tomatoes
- 1 Tbsp cumin
- 1/2 cup fresh chopped cilantro
- 1 lime
- salt (to taste)
Directions:
- Fry off cubes of pork in batches in a large dutch oven style pot until golden brown on all sides. Remove pork and set aside.
- Reserve about 3 Tbsp of fat drippings in the pot and fry the garlic and onions until soft. (about 5 minutes)
- Add the chilies, cumin and salt as needed. Stir in the cilantro and the juice of one lime. Then add the canned tomatoes, tomatillo salsa and pork into the pot as well.
- Simmer on the stove for about 20 minutes and then in a 300°F oven or slow cooker on high for 3-4 hours. Meat will be very tender.
- Serve with cheese, cilantro, sour cream, guacamole and your favourite tortillas.