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1
Remove paper and wash tomatillos, they are a bit sticky.
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2
Toss the peppers and tomatillos in oil.
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3
Line a baking sheet with foil.
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4
Put the tomatillos, peppers, whole onion paper left on and garlic cloves paper left on on the baking sheet.
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5
Place in a 250F oven and let roast until veggies are soft.
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6
Onion will not be completely soft all the way through but that's OK.
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7
While the veggies are roasting, wash the pork and cut into bite sized pieces making sure to get most of the fat off.
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8
Place in a large stock pot and season with salt, pepper and oregano.
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9
Let that cook stirring occasionally.
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10
When the veggies are done, which they should be by the time you get done with the pork let them cool until you can handle them.
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11
Peel the skin of all the peppers the best you can and remove the paper from the onion and garlic.
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12
Place all the veggies or as many as you can fit into a food processor and blend until smooth.
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13
Add all but about a cup of the cilantro and blend more.
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14
Add enough water(or broth of choice) to cover the pork by about 3 inches.
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15
Add the puree from the food processor.
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16
Stir well and add some more salt to taste.
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17
Cook down until it is a bit thicker.
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18
All the flavors should be prominent by now.
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19
Add more salt if needed.
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20
Spread sour cream in tostadas and garnish with radish, cilantro and lettuce, serve and enjoy!
