Ingredients

2 tablespoons Vegetable oil
2 pounds Boneless pork shoulder
1 Large onion, coarsely chopped
3 cloves Garlic, chopped
2 (12 ounce) cans Tomatillos, drained and chopped
1 (7 ounce) can Diced green chile peppers
2 Fresh jalapeno peppers, sliced
1/2 cup Fresh chopped cilantro
1 teaspoon Dried oregano
Salt and pepper to taste
1 quart Water
1 cup Shredded Monterey Jack cheese
1/4 cup Sour cream
4 sprigs Fresh cilantro, for garnish

Description

View Full Recipe