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1 1/2 pounds tomatillos (15 to 18), husked and rinsed
2 serrano or jalapeño chiles, stemmed
1 teaspoon cumin seed
3 allspice berries
1 whole clove
3 medium garlic cloves, peeled
1/2 cup coarsely chopped cilantro
1 1/2 teaspoons salt, divided
3 pounds pork shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
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1st Keep
 Ivelisse_Ramos
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