- 2.5 lb pork shoulder roast, cut into ½ inch cubes
- 2 lbs tomatillos
- 2 cups chicken stock
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 bunch cilantro
- Juice from 1 lime
- 1 jalapeno
- 1 tablespoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Sea salt to taste
- Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat.
- Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.
- Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
- Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan.
- Add the pork back to the soup pot into the liquid and bring to a boil.
- Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).
- Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.
- Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender.
- The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.