Sprinkle pork with garlic salt and pepper and add to the pot in batches. Adjust the seasoning to taste with salt and. Directions season the pork meat generously with salt and pepper lightly flour. Drain and discard all but 2 tablespoons pan drippings. Directions step 1 season pork with salt and pepper.
Step 2 heat 1 tablespoon oil in the same pan over medium high heat. Heat oil in a heavy bottomed skillet over medium. Cook each batch until browned about 7 minutes removing to a plate with a slotted spoon. Step 3 cover and cook on high until pork is. Add the sauteed vegetables chopped tomatillos dried herbs and cilantro to the meat cover with the chicken stock and.
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. Saute onion chopped anaheim chile and garlic for 5. While vegetables are roasting heat lard in a dutch oven or heavy oven safe pot 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.
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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. Sprinkle pork with garlic salt and pepper and add to the pot in batches.
