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Ingredients
  • Olive oil
  • 5 cups diced onion
  • ½ cup chopped garlic
  • ⅓ cup chopped serrano peppers
  • ⅓ cup chopped jalapeno peppers
  • 5 pounds cubed pork shoulder
  • 1 quart chicken broth
  • 15 to 20 Anaheim peppers
  • 12 to 15 tomatillos
  • 3 tablespoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • ½ cup corn flour
Steps
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