Heat the lard.
Brown the meat and onions. Only very lightly browned.
The principle is the same as with the goulash.
Add all jalapenos, garlic, spices except fresh herbs and roast for 5 min.
Add clear soup and tomatillos and simmer quietly for 2 to 3 hours (+-). The meat must be tender.
Add the chopped oregano as well as the cilantro in about 10 min before the end of the cooking time.
Serve with thick flour tortillas (gorditas)*Rez.
x#_
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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