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Ingredients

• 1 pound dried white flint corn
• 2 1/2 to 3 pounds pork neck bones, chopped into 2 to 3 inch sections
• 3 cups hulled, untoasted pumpkin seeds
• 1 1/2 pounds fresh tomatillos
• 1/2 cup chopped green chile, or 8 jalapeo peppers, stemmed and seeded
• 1 medium onion, roughly chopped
• 2 bay leaves
• 1 teaspoon Mexican oregano
• 4 tablespoons lard
• Salt to taste, about 1 tablespoon
• For the condiments:
• Diced onion
• Dried oregano
• Slices of avocado
• Chopped cilantro
• Tortillas

Description

Serious Eats