Pork

Tips:

• Put your bread in the oven until it's dry, they say to leave it out overnight, but I forget to do that, and it turns out delicious either way. (be careful not to burn it! You only want to dry it out.

• I'd recommend throwing everything directly in the sheet pan, and mixing it up, INSTEAD of in a bowl. It's too much food for a large bowl. This recipe easily makes so much food. 

Tips:

• DO: Use extra chicken stock/bouillon to fully cover the meat (about 1-2 cups of liquid extra), adjust seasonings as desired. (Be careful adding salt to salty chicken broth, though)

• DO: Add some corn flour (masa harina) to thicken the sauce if you have some on hand (about 1-2 tbsps depending on how thin the sauce is)

• DO: Cook low and slow for 2 hours

• DO: Use jalapeños or serranos (I used 3 serranos, I LOVE spicy food)

• DON'T: Use more tomatillos than required. It will make the dish too acidic/sour. (If this happens add a little baking soda/ sugar/ or masa harina to mellow it out.)

• DON'T: Constantly boil (you only want a simmer.. low and slow gives tender pork)

• DON'T: Cut or burn the veggies (also, don't let the tomatillos burst). Just char them whole, except for the onion.. go ahead and cut that onion. 🥲