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Cut pork roast into ½ inch cubes.
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Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat.
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Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.
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Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown.
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Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
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Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan.
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Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low
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While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).
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Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processor or blender and blend until smooth.
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Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender.
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The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.