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Ingredients

Serves 8

• 4 pounds boneless pork shoulder, cut into 2-inch chunks
• Coarse salt and freshly ground pepper
• About 1/3 cup vegetable oil
• 1 large onion, thinly sliced
• 4 cloves garlic, finely chopped
• 5 cups homemade or low-sodium canned chicken stock
• 4 Anaheim chiles, stemmed and halved crosswise and lengthwise
• 2 pounds tomatillos, husked, rinsed, and cut into quarters
• 2 jalapeno chiles, coarsely chopped
• Coarsely chopped cilantro leaves, for serving
• Flour tortillas, for serving
• Sour cream, for serving

Description

Martha Stewart