Source: The National Pork Board


30 mins


60 mins



What You’ll Need

  • 3-pound Prairie Fresh® pork shoulder (cut into ½ inch cubes)
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • 2 cups diced yellow onion
  • 4 cloves minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 bay leaf
  • 1 cup diced tomatoes
  • ½ pound tomatillos (husk on, left whole)
  • ¾ cup hot green chile (chopped & roasted, like jalapeno or Anaheim)
  • Soft corn tortillas
  • Cilantro (for garnish)


  1. Heat olive oil in a wide skillet over medium-high heat.
  2. Season your pork with salt and pepper and add it to the skillet. Fry pork until lightly browned, 4-5 minutes. Remove pork from the skillet with a slotted spoon and set aside.
  3. In the remaining oil, add onion and season with salt and pepper. Cook until soft and start to brown.
  4. Add garlic and sauté for about 30 seconds or until fragrant.
  5. Add the cumin, coriander, bay leaf and tomatoes and stir until combined.
  6. Return pork to skillet and add tomatillos and green chile.
  7. Add 4 cups of water, stir, and bring mixture to a boil. Reduce heat to a simmer and cook, uncovered for 30 minutes or until meat is tender and the sauce has thickened.
  8. Heat tortillas in a skillet until warm. Spoon pork mixture onto tortillas and garnish with cilantro, if desired.