-
1
1. In a blender, combine chicken stock with whole roasted green chile and blend on high to produce a uniform broth. Add to large stockpot with a heavy lid, season with salt and simmer on very low heat.
-
2
2. Using a gallon size (or larger) food-safe plastic bag, combine pork shoulder and masa harina. Shake until pork is evenly coated.
-
3
3. In a separate plastic bag, combine potatoes with 1 tablespoon oil and shake to coat evenly.
-
4
4. In small skillet, toast the cumin and corriander seeds over medium heat, about 3 minutes. Transfer to an electric grinder or molcajete and process/crush into a powder.
-
5
5. Heat 1 tablespoon of canola oil in large skillet over medium-high heat. Add onion and garlic, sauteing until tender, about 1 minute. Set aside.
-
6
6. Add 2 tablespoons of oil to skillet and return to heat. Once heated, add masa-coated pork and cook until browned, about 10 minutes. Set aside, making sure to reserve drippings.
-
7
7. Return skillet to heat and add oil-coated potatoes, cooking until lightly browned, about 10 minutes.
-
8
8. In the stockpot, combine chile stock mixture, pork, potatoes, onion, garlic, the reserved cup of chopped green chile, white pepper and half of the corriander/cumin spice blend. Bring to a boil, reduce heat and simmer until potatoes are cooked and meat is tender, about 2 hours.
-
9
9. Stir in remaining spice blend, then season with salt and black pepper to taste. Garnish with Mexican oregano and serve with warm tortillas.
