3 tablespoons olive oil
1 1/2 pounds pork shoulder, trimmed and cut into 2-inch cubes
1 cup chopped onions
1 cup chopped tomatoes, peeled and seeded
2 tablespoons plus 1 teaspoon chopped garlic
4 cups beef stock
1/2 pound 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 cup minced onions
1 jalapeno, stemmed, seeded and minced
Juice of two lemons
Juice of two limes
4 avocados, pitted and diced
1/4 cup minced red onions
2 tablespoons chopped cilantro
18 corn tortillas
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