Nopales and pork stew

• 2 large tomatoes quartered
• 3 jalapenos halved
• 1 pasilla pepper halved
• 4 serrano peppers halved
• 1 head of garlic peeled
• 1 large onion quartered
• 5 small tomatillos halved
• 1/2 tbsp ground cumin
• 1 tsp oregano
• 1 tbsp chicken bouillon
• 2 cup chicken broth
• 1/4 cup vegetable oil
• 6 pork neckbones
• 2 lb pork loin cut into chunks
• 1 seasoning salt
• 2 lb cactus cleaned and cut in chunks
• 1 tbsp dried onion
• 1 tsp dried cilantro
• 1 tbsp salt
• 3 garlic cloves
• 1 cup chopped cilantro

1. Preheat oven to 375.
2. Add first 7 ingredients to sprayed roasting pan, sprinkle lightly with salt, roast for 35 minutes.
3. Transfer to blender, add cumin, oregano and chicken bouillon.
4. Place roasting pan over two burners at medium heat, pour 1cup chicken broth in pan, deglaze pan, add liquid to blender, blend until smooth.
5. Heat vegetable oil over medium heat in deep pan, sprinkle meat with seasoning salt, brown meat in batches and put to side.
6. When meat is finished, add remaining cup of chicken broth to pan, deglaze.
7. Place meat in pan along with your blended ingredients, bring to a boil, simmer covered for an hour and 10 minutes stirring occasionally.
8. Meanwhile place cactus in large pot, add dried onion, dried cilantro, salt and garlic cloves, cover with water.
9. Bring to a gentle boil, cook for 20 minutes.
10. Drain, discard garlic cloves and rinse very well.
11. After meat has cooked for an hour and 10 minutes, add cactus and chopped cilantro, simmer for 5 minutes or until heated thought out.
12. Enjoy!

tomatoes, pepper, serrano peppers, garlic, onion, ground cumin, oregano, chicken bouillon, chicken broth, vegetable oil, pork neckbones, pork loin, salt, onion, cilantro, salt, garlic, cilantro

Taken from cookpad.com/us/recipes/360516-nopales-and-pork-stew (may not work)