Make sure pork is very lean.
Preheat the oven to 400°F. In a large bowl, toss the red onions, tomatillos, jalapeños, and garlic with 1-1/2 teaspoons olive oil and spread on a baking sheet. Roast until soft, about 20 minutes, stirring twice. In a large Dutch oven, add the remaining oil and brown the cubed pork shoulder in batches. When browned, turn the heat down and add the roasted vegetables and stock. Cook until tender, 1 1/2 hours. Stir the beans in for the last 15 minutes. Garnish with minced cilantro. Submitted by: Britt Elizabeth V.
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