3 to 4 pound pork shoulder or butt roast, cut into 1-inch cubes
1/2 cup white wine
2 to 3 large Vidalia onions
4 cloves garlic, minced
3 fresh poblano chile peppers, roasted, seeded, peeled and chopped
10 fresh Anaheim peppers, roasted, seeded, peeled and chopped
10 tomatillos, roasted and blended
1 jalapeno, seeded and chopped
1 bunch cilantro leaves, chopped
1 lemon, juiced
chicken stock (enough to cover)
season to taste with cumin, oregano, salt and pepper

In a large stock pot, over high heat, season and sear the pork in small batches in oil or lard until golden brown.

Remove the pork from the pot and sauté the chopped onion and garlic until onions are tender. Add the roasted peppers, cilantro and blended tomatillos then stir in pork and barely cover with chicken stock. Add the white wine. Bring to a simmer and cook for 3 hours.

Add lemon juice. Serve with warm flour tortillas with cheese,sour cream and minced onions.

Submitted by: Bobby Craig