Step 2 heat 1 tablespoon oil in the same pan over medium high heat. Heat 1 tablespoon oil in a large frying pan over medium high heat. Heat vegetable oil in a pot over high heat until it s nearly smoking. Heat oil in a heavy bottomed skillet over medium. Saute onion chopped anaheim chile and garlic for 5.
Let sear until brown on one side 4 to 5 minutes. Add pork butt to dutch oven and cook over high heat until browned on all sides add the onion pepper mixture and tomatillos to the pork. Ingredients 3 pounds pork loin or pork shoulder trimmed of fat and cut into 1 pieces salt and freshly ground black pepper 2 tablespoons oil vegetable or canola oil 1 large yellow onion chopped 3 cloves garlic minced 1 2 tablespoon ground cumin 1 2 tablespoon dried oregano leaves 2 cups. Cook each batch until browned about 7 minutes removing to a plate with a slotted spoon. Add the sauteed vegetables chopped tomatillos dried herbs and cilantro to the meat cover with the chicken stock and.
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Add pork shoulder cubes in a single layer. Step 2 heat 1 tablespoon oil in the same pan over medium high heat.
