Carnitas Tacos

From Edible Seattle
serves 4

Sauce
2 jalapenos, seeds optional
4 cloves peeled garlic
14 oz can tomatillos, drained, or 4 c fresh, blanched
2 c canned green chilis
1 bunch fresh cilantro, plus more for serving

Pork
2.5 lbs pork shoulder, cut into 1 inch chunks
2 Tb ground cumin
salt and pepper to taste
1/4 c olive oil

For serving
corn tortillas
limes
radishes
cotija cheese
whole yogurt or creme freshe

Combine all sauce ingredients in a food processor and pulse, don't puree. Can be done in batches if necessary.

Season pork chunks with cumin, salt and pepper. In a large saute pan or Dutch oven, heat oilive oil over medium high heat. When hot, sear pork chunks in single layer in batches until brown on all sides. Lower heat to medium, add all sauce and meat, simmer covered for an hour. Add chicken broth if necessary. Cook until fork tender. Serve with cut radishes, cotija cheese, tortillas, cilantro, whole yogurt or creme freshe and sliced limes.