| 3 | tb | Olive oil |
| 1 1/2 | lb | Pork shoulder; trimmed and cut into 2-inch cubes |
| 1 | c | Chopped onions |
| 1 | c | Chopped tomatoes; peeled and seeded |
| 2 | tb | Plus 1 teaspoon chopped garlic |
| 4 | c | Beef stock |
| 1/2 | lb | Tomatillo; husked and rinsed |
| 1 | | Head of garlic; with 1/8-inch cut from the top off |
| 1 | | Red pepper |
| 1 | | Yellow pepper |
| 1/2 | c | Minced onions |
| 1 | | Jalapeno; stemmed, seeded and minced |
| | Two lemons ; Juice of |
| | Two limes ; Juice of |
| 4 | | Avocados; pitted and diced |
| 1/4 | c | Minced red onions |
| 2 | tb | Chopped cilantro |
| 18 | | Corn tortillas |
| | CORN AND GOAT CHEESE QUESO |
| 2 | tb | Butter |
| 1/2 | c | Minced onions |
| 3 | c | Fresh corn; about 6 ears |
| 1 | tb | Chopped garlic |
| 1 | | Jalapeno; stemmed, seeded and chopped |
| 8 | oz | Goat's cheese |
| 1/4 | c | Heavy cream; (up to 1/2) |
