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Ingredients
  • 1 pound poblano peppers
  • 2 tablespoons canola oil
  • 1 medium yellow onion diced
  • 6 cloves garlic
  • 4 pounds boneless pork butt, cut into 1-inch cubes
  • 2 cups chicken broth
  • 1 cup Mexican lager
  • 1 pound tomatillos, husked and chopped
  • 6 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 1 cup chopped cilantro
  • 4 to 8 Serrano chiles, seeded and chopped
  • 4 to 8 jalapeños, seeded, stemmed, and chopped
  • ¼ cup masa harina
  • Salt and pepper to taste
  • Sour cream for serving
  • Tortillas for serving
Steps
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