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Pork & Tomatillo Posole

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 pounds pork butt or shoulder, trimmed of fat and cut into bite sized pieces

Kosher salt and freshly ground black pepper, to taste

1/4 cup Vegetable Oil

2 x yellow onions, diced

1 1/2 pounds Tomatillos, husked, cored and chopped

4 x jalapenos, stemmed, seeded and finely chopped

4 x garlic cloves, minced

1 tbsp Dried Oregano, preferably Mexican

8 cup Chicken Stock

2 cans Hominy

1 bunch cilantro, chopped

1/4 x TO GARNISH ---- small head green cabbage, thinly sliced

1/2 x small red onion, finely diced

10 x Radishes, trimmed and thinly sliced

2 x limes, cut into wedges

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