Ingredients

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