1 pound small yellow potatoes, cut into 3/4 - inch dice Remaining reserved
Tomatillo Sofrito, about 1 cup Kosher salt, up to 1 tablespoon Freshly ground black pepper
3 1/2 — 4 pound pork shoulder (Boston butt), most of fat removed, cut to 1 1/2 - inch cubes 1 tablespoon olive oil 1 large onion, diced 1/2 teaspoon ground cumin 3/4 pound tomatillos, rough chop 2 cups reserved
Tomatillo Sofrito 1 cup chicken broth, low sodium 2 teaspoons Mexican oregano, rubbed
Stir in remaining
Tomatillo Sofrito and bring back to simmer.
Not exact matches
Spoon the hot
sofrito over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky
Tomatillo Salsa and crema over them and serve, passing additional salsa and crema at the table.