Pueblo Stew

Ingredients

• 2 tablespoons lard
• 6 pounds boneless pork shoulder, cubed
• 1 teaspoon whole coriander seeds
• 2 onions, chopped
• 2 potatoes, cubed
• 2 carrots, chopped
• 5 cloves garlic, chopped
• 1 (18.75 ounce) can tomatillos, coarsely chopped
• 1 (16 ounce) can chopped green chiles
• 1 (11 ounce) can jalapeno peppers, drained and diced
• 1 (30 ounce) jar sliced nopalitos, drained and rinsed
• 2 teaspoons dried oregano
• 1 (20 ounce) can hominy, drained
• 4 teaspoons cumin seed
• 2 cups crumbled queso fresco
• 0.5 cup chopped fresh cilantro

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