Ingredients
1 cup all-purpose flour, seasoned with salt and pepper
5 pounds boneless pork shoulder, Cut into cubes
3 tablespoons olive oil
One yellow onion, chopped to
2-16 ounce jars salsa Verde OR one pound tomatillos, roasted, peeled, pureed
One 10 ounce can diced tomatoes with juice
8 ounces diced green chiles such as Hatch chiles
Two cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 teaspoons coriander
1 tablespoon pico de Gallo spice
One tablespoon ground new Mexico chili
Preparation
Spread seasoned flour in shallow bowl. Dredge pork cubes. Heat olive oil in large skillet, Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork. Cook and stir until pork is browned on all sides, 5 to 7 minutes. Transfer pork and onion mixture to a slow cooker. Stir in puréed tomatillos or salsa Verde, diced tomatoes, and green chilies, garlic, oregano, cumin, and coriander. Cook on low for six hours. Serve with warm flour tortillas.
